1tbs olive oil
1 small leek, sliced
½ red capsicum, sliced
400g tin diced tomatoes peeled and chopped
2 cups fish or chicken stock
2 medium potatoes peeled and chopped
8 green medium prawns, peeled
2 tubes squid, sliced
200g firm white fish, cut into bite-sized pieces
2 tbs chopped parsley
Salt and pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a saucepan or casserole dish over medium heat. Fry the leek, capsicum and garlic until soft then add the tomatoes and stir to combine. Add the stock and potatoes, bring to the boil then reduce the head and cover with a lid. Simmer for 10 to 15 minutes. Add the seafood to the stew, return the lid and cook for a final 5 minutes. Season with salt and pepper and add the parsley. Divide the stew between 2 bowls and serve with warm, crusty bread. Serves 2.