Cod, Pancetta and Prawn Stew

A healthy one pot sensation, full delicious mediterrean notes.

Ingredients:

2 Fillets of Sustainably Sourced Cod

Handful of Sustainably Sourced Prawns (and/or mussels and clams!)

Handful of Bacon Lardons

Splash of Olive Oil

2 Shallots

1 Tin of Chopped Tomatoes

Medium Glass of White Wine

4 Large Tomatoes

2 Cloves of Garlic

1 Red Chilli

A Few Threads of Saffron

Handful of Fresh Basil

Handful of Fresh Thyme

Pinch of Black Peppercorns

Pinch of Sea Salt

Juice of 1 Lemon

Method:

In a large pot, gently fry the finely diced shallots, crushed garlic, chopped fresh tomatoes, saffron and red chilli in olive oil, on a low heat. When the ingredients begin to soften, pour in the white wine and let it sizzle and reduce. Then add the tinned tomatoes to thicken the whole mixture and create a rich sauce.

In a separate smaller frying pan, fry the bacon lardons until they are gold and crispy, then set aside for servng later.

As the ingredients in the pot continue to cook and infuse, add the fresh thyme, prawns and the cod. Stir it all togeher gently. Let the pieces of cod break into bite size flaked pieces. Keep the stew simmering on a low heat for about ten minutes, or until the cod has turned white and shiny. If you have added clams and mussels, cook until the shells pop open. Make sure you season well with sea salt and black peppercorns.

Remove the pot from the heat and scatter the pieces of bacon all over and stir thoroughy once again.

Just before serving, sprinkle over a handful of fresh basil and a squeeze out the juice out of a lemon.