- Heat the oil in a large pan and add the onions, plum tomatoes, Schwartz for Chef Chopped Garlic in Oil, Chopped Chilli in Oil. Cook until the onions and tomatoes are soft.
- Add the wine and reduce slightly. Then add the shellfish stock. Bring back to the boil and simmer for 15 mins.
- Add the shellfish and simmer until cooked. Finish with Schwartz for Chef Premium Dill Weed and serve with crusty bread.
- Recipe type: Fish or Seafood
- Cuisine: Modern British