Rich paprika seafood bowl

• olive oil↗1 tbsp tbsp
• onions↗2 2

  halved and thinly sliced

• celery↗2 2

  stalks, finely chopped

• flat-leaf parsley↗large bunch large bunch

  leaves and stalks separated

• paprika↗2-3 tsp 2-3 tsp
• roasted red pepper↗200g 200g

  drained weight, thickly sliced

• can chopped tomato400g 400g

  with garlic

• white fish400g 400g

  fillet, cut into very large chunks

• mussels↗few fresh few fresh

  (optional)

Step-by-step instructions

1. 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.

2. 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.