2 finely chopped onions
2 cloves of garlic minced
Olive oil
1 tablespoon tomato paste
250ml dry white wine
1l good quality fish stock
4 fillets of firm white fish
12 deveined prawns with shell on
100g fresh mussels
4 teaspoons aioli
4 slices ciabatta toasted
Salt and pepper to taste
An extra glass of wine to drink as you cook!
Fry the onion and garlic in olive oil until soft.
Stir in the tomato paste.
Add the wine and let it reduce until almost evaporated.
Add the stock and let it reduce by half.
Season the fish using salt and pepper and shallow fry in olive oil, skin side down first until crisp and then turn.
Season the stock with salt and pepper to taste.
Add the prawns and mussels and bring the stock back to the boil for 3-4mins.
Toast the ciabatta and place a slice on each plate.
Place a piece of fish on top of the ciabatta, plate up the prawns and mussels around the fish and ladle some stock on the plate around the bread.
Place a heaped teaspoon of aioli on top of the fish and garnish with some fresh parsley.
Pair it with Waterford’s Rose-Mary, light in alcohol and crisp enough to compliment this delicious Sunday lunch.
Enjoy!
