Ingredients
- 2 dried porcini mushrooms
- 1 kg firm white fish fillets
- 375 g raw king prawns
- 1 raw lobster tail
- 12 mussels
- ¼ cup (60 ml) olive oil
- 1 large onion, finely chopped
- 1 green capsicum, finely chopped
- 2–3 cloves garlic, crushed
- 1 cup (250 ml) tomato juice
- 425 g can crushed tomatoes
- 1 cup (250 ml) white wine
- 1 cup (250 ml) fish stock
- 6 fresh basil leaves, chopped
- 1 bay leaf
- 2 sprigs fresh parsley
Method
1. Soak the dried mushrooms for 20 minutes, then drain, squeeze dry and chop finely. Cut the fish into bite-size pieces, and remove any bones. Peel and devein the prawns, leaving the tails intact. Remove the meat from the lobster shell and cut into small pieces. Discard any open mussels that do not close when tapped; scrub the rest and remove the beards.
2. Heat the oil in a 2.5 litre flameproof casserole. Cook the on, capsicum and garlic over medium heat for about 5 minutes, or until the onion is soft. Add the mushrooms, tomato juice, tomatoes, wine, stock and basil. Tie the bay leaf and parsley together with string and add to the casserole. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.
3. Add the fish and prawns to the casserole and mix gently. Cook, covered, over low heat for 10 minutes, or until the prawns are pink and the fish is cooked. Add the lobster and mussels and simmer for 2–3 minutes, or until heated through. Discard any unopened mussels and remove the bay leaf. Season to taste with salt and cracked pepper, and serve with crusty bread.
