- 1 kg vine tomatoes, chopped
- 280 g tomato paste
- 1/3 cup of olive oil
- 6 cloves garlic, minced
- 1 red medium onion, chopped
- handful of basil, chopped
- 1/2 tsp dried oregano
- 1/2 cup white wine
- 1 red capsicum, finely chopped
- 3 cups shellfish or seafood stock
- 15 pcs large New Zealand mussels
- 2 cups prawns, shelled and deveined
- 3 pcs squid, sliced
- 1 whole fleshy fish (like grouper or snapper), filleted and sliced into 2 inch squares
- 2 pcs Spanish chorizo, chopped
- sea salt
- freshly ground black pepper
- 350 g Angel hair pasta or Vermicelli pasta (the thinner the pasta the better)
- parmesan cheese
- Boil pasta for 4 minutes (half cook), run in cold water and drain. Set aside.
- In a pan, pan fry fish in 2 tbsp of olive oil for 1 minute each side, set aside.
- In a the same pan add a dash of olive oil and saute garlic, onions, red capsicum and chorizo. Cook until onions are translucent.
- Add chopped tomatoes and cook for 15 minutes in low heat.
- Add tomato paste, white wine, the remaining olive oil and seafood stock. Bring to a boil then add the seafood mussels, simmer for 6 minutes or until mussels opened up. Remove mussels from shells then add it back to the pot.
- Add squid, prawns, sea salt (according to your taste), basil, oregano, and a dash pepper. Simmer for 2 minutes.
- Pre heat oven at 180C. Place pasta in a oven safe deep dish, place fish on top and pour the sauce on top. Bake for 20 minutes.
- Remove from oven and top with freshly shaved Parmesan cheese and freshly ground black pepper.