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.
