1. Heat your olive oil in a large saucepan or stock pot and fry the onion with a little salt for about 3 minutes until soft. Add the garlic and chilli and fry for a further 2 minutes.
2. Add the tomatoes and tomato puree and stir through, bring to the boil, then pour in the stock and simmer for about 15 -20 minutes until it thickens. Season with salt and pepper to taste.
3. Add the fish and leave for 5 minutes until cooked, then add the seafood and cook through for another 5 minutes. You can check everything is cooked by ensuring the pollock flakes with little effort.
4. Serve topped with the parsley and crusty bread on the side.
Spruce it Up
We’ve kept the recipe pretty simple here, but this is the perfect place to use up a few bits and pieces you’ve got lying in the fridge. Whether it’s a bit of veg, some left over herbs or even a piece of fish. Don’t be shy of throwing it in!