1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 x 400 gram tin crushed Italian tomatoes
1 x 400 gram tin white beans, drained and rinsed
2 cloves garlic, crushed
½ teaspoon chilli flakes
1 teaspoon ground cumin
2 tablespoons olive oil
zest and juice 1 lemon
1 whole lemon, quartered
sea salt and freshly ground pepper
12 mussels, scrubbed
8 large raw shell-on prawns
500 grams firm white fish, cut into large chunks (I used monkfish)
olive oil for drizzling
1 teaspoon smoked paprika
small handful chopped flat-leaf parsley
Preheat the oven to 200°C.
Base: Combine all the ingredients in a bowl and season. Tip into a large shallow roasting tray. Bake for about 20 minutes, stirring occasionally until the vegetables have started to soften and the juices thicken.
Increase the oven to 220°C.
Nestle all the seafood into the vegetables then drizzle the pieces of fish with olive oil, paprika, salt and pepper. Roast for 10-15 minutes or until the mussels and cockles have opened and the remaining seafood is cooked. Discard any shellfish that do not open.
Squeeze the hot lemons over the top then gently spoon the pan juices over everything. Scatter with the parsley and serve immediately.