Italian seafood stew
1 tbsp olive oil
150g brown onion, finely chopped
3 cloves garlic, crushed
700g bottled tomato pasta sauce
375ml fish stock
125ml non-alcoholic white wine
2 strips lemon rind
300g clams, scrubbed
600g medium prawns, cleaned, leaving tail intact
600g firm white fish fillets, cut into bite-size pieces
12 scallops (300g) without roe
4 tbsp finely shredded basil
4 tbsp coarsely chopped parsley
Heat oil in a large saucepan and cook onion and garlic, stirring, until onion softens.
Add pasta sauce, stock, non-alcoholic wine and lemon rind.
Bring to the boil, reduce heat and simmer, uncovered for 20 mins.
Add clams and simmer for 5 mins.
Discard any clams that do not open.
Add the remaining seafood, cook, covered, stirring occasionally until all the seafood changes colour, about 5 mins.
Stir in herbs and serve.