rich paprika seafood bowl

• 1 tbsp olive oil
• 2 onions, halved and thinly sliced
• 2 celery stalks, finely chopped
• large bunch flat-leaf parsley, leaves and stalks separated
• 2-3 tsp paprika
• 200g roasted red pepper, drained weight, thickly sliced
• 400g can chopped tomato with garlic
• 400g white fish fillet, cut into very large chunks
• few fresh mussels (optional)

Method

• STEP 1

  Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.

• STEP 2

  Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.