Ingredients

• 1 cup (250ml) dry white wine
• 400g mussels, scrubbed, debearded
• 1/3 cup (80ml) olive oil
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dried chilli flakes
• 400g can cherry tomatoes (see note)
• 2 bay leaves
• 1 thyme sprig
• 6 x 80g whole small fish (such as garfish or whiting), cleaned
• 2 x 80g red mullet fillets, cut into 3 pieces
• 6 green prawns, peeled (tails intact), deveined
• 3 whole small squid (see note), cleaned, tubes and tentacles separated
• 2 tablespoons finely chopped flat-leaf parsley

Method

• Step 1 Place the wine in a large saucepan and bring to a simmer over medium heat. Add the mussels, then cover and cook for 2-3 minutes, shaking the pan occasionally, until mussels have opened (discard any that haven’t opened after this time). Strain and reserve cooking liquid, then set aside.
• Step 2 Heat 2 tablespoons oil in a large frypan over medium heat. Add the garlic and chilli and cook, stirring, for 2-3 minutes until softened and fragrant. Add the tomatoes, bay leaves, thyme and reserved mussel liquid. Reduce heat to low and simmer gently for 3-4 minutes until slightly reduced. Add the mussels to the frypan, season with sea salt and freshly ground pepper, then cover and keep warm.
• Step 3 Meanwhile, season remaining seafood. Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches if necessary, cook whole fish for 2-3 minutes each side until just cooked, then remove and set aside. Cook mullet and prawns separately for 1 minute each side until just cooked, then set aside. Cook squid, stirring, for 30 seconds until just cooked. Divide all the seafood among serving bowls, then pour over the hot broth and mussels. Serve scattered with parsley.