Ingredients
4oz halibut/cod/firm white fish cut into large cubes, salted and left for 10mins
4oz large/king size cooked prawns - 6 kept to one side, the others sliced in half
half a small jar of mussels/clams
1/2 litre fish stock + 70ml white wine
1 tin of tomatoes
50ml olive oil
1 clove of garlic
at least 1/2 tsp paprika
at least 1/2 tsp cayenne
4oz egg noodles
to garnish: >1 tsp garlic paste mashed into 1-2oz unsalted butter
Method
Heat the oil, sautee the chopped prawns and set aside. Sautee the fish briefly and then add garlic, paprika, cayenne tomato and stir briefly. Add stock and bring to the boil. Break the noodles into the liquid, salt and cook for 3 minutes. Add the shellfish and cook uncovered until no longer soupy (about 20 minutes).
Stir in the sauteed prawns and transfer to an oven dish with a lid. Arrange the other prawns on top. Bake for 10 mins at 160C, remove lid and bake for 5 mins at 210C. (Just make sure it's hot, liquid's gone but not burned.) Serve with a dollop of garlic butter on top to stir in.