½ cup dry white wine
1 small onion, chopped
12 fresh mussels, scrubbed anddebearded
250g white fish fillets - e.g. gurnard, tarakihi, snapper
1 tsp oil
1 clove garlic, chopped
400g can tomatoes in juice
½ cup chopped parsley
100g cooked shrimps
250g pasta, cooked - e.g. fettuccine, spaghetti
1. Put wine, onion and mussels into a large frying pan. Cover and cook until mussels open. Remove mussels from shell. Discard any which do not open.
2. Add fish to pan and gently cook for 10 minutes or until fish flakes easily. Carefully lift fish from pan, reserving all liquid. Continue cooking the liquid until it has reduced by half.
3. In a separate saucepan, heat oil and garlic and cook until golden. Stir in tomatoes and parsley. Bring to the boil. Add reserved fish liquid. Mash tomatoes slightly. Reduce heat and cook uncovered until sauce thickens slightly.
4. Stir in mussels, shrimps and fish. Gently heat through. Serve over hot pasta.