Spanish seafood pot

Serves 6

• 30 ml (2 tbsp.) olive or avocado oil
• 2 chorizo sausages, diagonally sliced
• 2 onions, chopped
• 1 stalk celery, thinly sliced
• 2 carrots, peeled and cut into 3cm pieces
• 2 cloves garlic, crushed
• Salt and ground black pepper
• 1 red pepper, cut in half lengthwise , remove seeds and chop finely
• pinch saffron
• 15 ml (1 tbsp.) paprika
• 250 ml (1 c) white wine
• 2 x 410g cans whole peeled tomatoes, mashed with a fork
• 15 ml (1 tbsp.) tomato paste
• finely grated zest of 1 lemon
• 2 handfuls of baby potatoes
• 1 kg fish fillets such as hake and red roman
• 500g mixed shellfish such as shrimp and mussels
• 2 x 410g tin butter beans, drained
• Handful parsley

1 Fry the sausages in hot oil until golden brown. Remove and set aside.

2 Add the onions, celery, carrots and garlic to the pot fry until brown. Season to taste.

3 Add the pepper, saffron, paprika, white wine, tomatoes, tomato paste and lemon zest. Cover and bring to simmering point.

4 Add the potatoes, cover for 20-30 minutes until soft and cooked, but not mushy.

5 Arrange the fish fillets, then the hellfish, chorizo sausages and butter beans in layers on top. Cover and simmer for 20 minutes.until done. Mix the parsley through and serve.