Mediterranean Fish Stew

3 tablespoons olive oil
2 onions, peeled and sliced
2 cloves garlic, peeled and crushed
4 large tomatoes, skinned and chopped
150 ml/1/2 pint water
150 ml/1/4 pint white wine
1 bay leaf
I teaspoon salt
1/2. teaspoon pepper
750 g/11/2 lb cod fillet, skinned and boned
60(1 ml/1 pint mussels
175 g/6 oz peeled prawns
1 tablespoon chopped parsley

Heat the oil in a pan, add the onions and fry until softened. Add the garlic, tomatoes, half the water, the wine, bay leaf, salt and pepper. Simmer for 15 minutes.

Cut the cod into 5 cm/2 inch squares, add to the pan and simmer for 15 minutes.

Scrub the mussels thoroughly, pulling off the beard. Discard any which are open and do not close when tapped. Put diem into a heavy pan with the remaining water, cover and cook over a high heat for 5 minutes until they have opened; discard any that do not.

\

Discard the top shell from each mussel. Add the mussels with their liquid and the prawns to the stew. Cook for a further 3 minutes. Turn into a warmed serving dish and sprinkle with the parsley. Serve with crusty wholemeal bread.

SERVES 4 to 6