Seafood Tomatoes Stew with Toast

• 400g prawns, peeled and heads removed, save the heads and shells 
• 500g of mussels in shell, soaked in water and cleaned 
• 500g of clams in shell, soaked in water and cleaned 
• 500g of squid, cleaned and sliced into rings, seasoned with salt, washing frequently until the soapy feeling is removed 
• 4 cloves of garlic, finely chopped 
• 2 tins of whole peeled tomatoes (480g each), chop the tomatoes, saving the juice 
• 4 tablespoons of finely chopped flat leaf parsley 
• Salt to taste 
• Freshly cracked black pepper 
• Olive oil 300 ml water

1. Add 2 tablespoons olive oil to a saucepan over high heat. Saute the prawn shells and heads that were reserved from earlier. Stir fry until pink and shells are browned/caramelised. Add water and deglaze the pan. Simmer that prawn and water mixture for 30 minutes and it is reduced by half.
2. In another pot, heat 2 tablespoons of olive oil over medium high heatand add the garlic. Add the chopped tomatoes and tomato juice from the tins to the pot and stir fry. Add the prawn stock that was made earlier to the tomato mixture and bring to a boil. Add the clams and mussels and cover with a lid for about 5 minutes. Remove the lid and check on the shell fish, they should have opened and be cooked. Add the cleaned quid and cook for another 2-3 minutes. Once the squid is cooked, remove the pot from heat and season with salt and pepper. Serve with toast.

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