Seafood stew
This can be eaten as a stew on a jacket potato or as a chunky fish soup with a slice of wholemeal bread - and is yet another way to make the most out of your batch of Tonia's best tomato sauce.
(Serves 4)
Ingredients:
1 batch Tonia’s best tomato sauce300ml (½pt) fish or vegetable stock½ tsp saffron12 large prawns500g (1lb 2oz) clams ( or frozen bag of seafood)1 large squid, cleaned and cut into rings2 tbsp parsley, roughly chopped - or leave it plain and just add a pinch of sea salt and a little black pepper.
Method:
In a large pan warm your tomato stock if it has been made before then pour in the stock and saffron. Cook gently for 10 minutes.
Add the prawns and clams, cover and cook for 3 minutes, then add the squid. Cover and cook for 3-4 minutes until the clams have opened (discard any that don’t open) and all is cooked through.
Scatter with parsley and serve immediately