300g firm white fish fillets (such as ling), cut into 4cm pieces
300g frozen green prawns (thawed)
2 tablespoon olive oil
2 brown onions (halved and thinly sliced)
400g 2 x Mutti Polpa Tomatoes (Finely Chopped)
500ml Massel chicken style liquid stock
5 fresh thyme sprigs
2 fresh bay leaves (dried)
1/4 teaspoon chilli flakes (dried)
500g frozen raw marinara mix (thawed)
Chilli Cheese Mash (for serving)
Instructions
In a saucepan, heat the oil over medium heat. Once the onion has softened, add it to the pan and stir for 5 minutes. Add tomatoes, stock, thyme, bay leaves, chillies, and thyme. Place a lid on and bring it to a boil.
Remove the cover and reduce the heat to medium. Let the tomato mixture simmer for 10 minutes or until it thickens slightly.
In a large bowl, combine the tomato mixture, fish, and prawns. simmer for about 4 minutes or until almost done.
Stir in the marinara mix. For 2-3 minutes, simmer the seafood until it is cooked through. Add salt and pepper to taste. Serve immediately.