splash of olive oil
4 potatoes, diced
1 cup tomato puree
125ml white wine
1½ L fish stock
1½ kg seabass fish, filleted & de-boned
1 bunch parsley, finely chopped
2 cloves of garlic, finely chopped
2 tbsp alioli (garlic mayonnaise)
salt & pepper, to taste
Put a generous splash of olive oil in a cast iron saucepan, and sauté the potatoes for 3 minutes over a high heat.
Add tomato puree to the pan, followed immediately by the white wine and let the mixture reduce for a couple of minutes.
Pour over the fish stock and cook for 5 minutes.
Add the fish fillets, then the chopped herbs and garlic, and cook for another 5 minutes.
Add the prawns, then put the lid on the saucepan, reduce the heat to low, and cook for another 10 minutes.
Add the alioli (optional).
You can replace potatoes with rice.