2 tbsp olive oil
1 onion, chopped
3 large, ripe tomatoes, grated
1 tin (470g) chopped tomatoes
1 tbsp tomato purée
5ml ground cumin
2.5ml ground ginger
2 bay leaves
5ml ground fennel seeds
3 garlic cloves, crushed
6 cups fresh fish stock
2 tbsp harissa paste
2 leeks, sliced
500g monkfish, cut into chunks
1 medium sized, firm-fleshed white fish
4 tubes calamari, scored and sliced
6 large head-on, shelled and cleaned prawns
2 red peppers, roasted, skins removed and thinly sliced
2 tbsp chopped fresh parsley
2 spring onions with tops, sliced
Zest of 1 ripe lemon
Lemon wedges to serve
1 Heat the olive oil and gently fry the onion until soft and fragrant.
2 Add the ripe tomatoes, tinned tomatoes and tomato purée and simmer for a few minutes. Stir in the spices and garlic and allow the flavours to infuse.
3 Ladle in the fish stock and some harissa paste and leave to simmer for another minute or so.
4 Add the leeks, fish, calamari, prawns and shrimp and allow to simmer for 10 to 15 minutes.
5 Add the roasted red pepper and scatter over the herbs and lemon zest over the top and serve with fresh, ripe lemon wedges and chunks of crusty bread.