Seafood in a Hot Tomato Sauce

First make the sauce. Peel and chop the the onion finely, put in a pan and soften in the olive oil for five minutes or so. Drop the tomatoes in boiling water for a few minutes, peel and chop into quarters. Add to the onions and mash down from time to time.

Make the garlic bread by mixing in crushed garlic with soft butter about 1:3. Slice the baguette into thick slices but not quite through the base of the loaf. Spread the garlic butter on the slices, wrap in foil and cook in the oven for about twenty minutes at 350°F/180°C/Reg4  Picture  .

Split the chiles, remove the seeds, and add to the tomatoes. Peel the garlic, crush and add to the tomatoes. After about ten minutes or so when all the ingredients are soft, put the mixture through a Mouli Legume (or a coarse sieve) and return to the saucepan.

Meanwhile remove the pith from the peppers and cut into ½ inch/1 centimetre slices. Peel the prawn bodies but leave the heads on, and cut the fish into small pieces  Picture  .

Clean the mussels and remove the beards. Quickly cook in a couple of glasses of white wine for a couple of minutes. Put a lid on the pan and allow to steam for a few minutes. Take out the mussels, discard any that did not open, separate the rest on to the half shell.

Similarly clean the clams and cook in the same wine as the mussels after they have been removed. When the clams are done separate them into the half shell as well  Picture  .

Add the pepper pieces to the tomato sauce and simmer for five minutes or so until softish. Season the sauce with salt and pepper. Add the white fish and prawns and simmer for a further five minutes by which the fish should be cooked and the prawns pink.

Add the mussels and prawns, warm through for a few minutes, re-season the sauce if necessary and serve with the garlic bread and a little parsley sprinkled over (which I forgot to do).