Chef Thomas Marchi of Filini restaurant at Radisson Blu has created a new, quick and simple dish at the Italian eatery to remind him of home.

““There’s nothing better than a big bowl of this stew to share in the middle of the table.”

Ingredients

• 16-20 prawns
• 40g cream dory
• 30g mussels
• 25g calamari
• 15g crab meat
• 20g cherry tomato
• 15g plum tomato
• 25g basil, 20g thyme and 5g saffron
• 35g onion
• 10g flour
• 30ml extra virgin olive oil
• 65g white loaf bread
• 60g prawns
• 20g garlic
• 15g parsley and 10g chives
• 500ml fish broth

Method

1. Clean prawns and cut into small pieces; remove seeds and cut cherry tomatoes into halves. Chop all herbs, onion and garlic
2. Heat a non-stick pan with extra virgin olive oil and toast the garlic, onion and herbs together
3. When the onion has begun to turn a golden colour, add the calamari and cook for a few minutes. Add the prawns to the pan, followed by the cream dory, mussels and lastly the crabmeat. Sprinkle with salt, white pepper powder and saffron
4. After cooking for three to four minutes add the tomatoes and cook for a further two minutes
5. Sprinkle the flour on to the mixture and continue cooking for one to two minutes
6. Add the fish broth (this should be already heated) and mix well. Reduce the heat and continue cooking for five minutes
7. Brush the bread slices with olive oil, salt and garlic, then grill on a hot pan until golden brown
8. Serve all in a deep, sunken plate and top with fresh olive oil and toasted bread (Serves one)