2 x 410g tins chopped peeled tomatoes, puréed through a blender
½ – 1 t dried chilli flakes
1T brown sugar
1t dried oregano
salt and freshly ground black pepper
450g – 500g calamari (rings or strips) – if frozen thaw before
1kg fresh mussels in their shell, cleaned and beards removed
350g sustainable line fish cut into cubes
500ml seafood or chicken stock
2T finely chopped fresh basil
80ml fresh cream
Heat the olive oil in a heavy-based pot, then add the onion and celery and
cook until soft (about 5 minutes). Add the garlic and white wine and cook until most of the liquid has evaporated. Add the stock, puréed tomato, chilli, sugar, oregano, salt and pepper and bring to the boil, then reduce the heat and simmer gently for about 50 – 60 minutes stirring occasionally.
Add the calamari, mussels and line fish. Put the lid on and simmer for about 5 minutes until the fish is cooked and the mussel shells have opened up. Discard any unopened shells.
Stir through the cream and basil, simmer for a few more minutes and serve in large bowls with toast.