1) Plunge the tomatoes into boiling salted water for about thirty seconds, remove and refresh in cold water. Remove the skin and the seeds with your fingers and reserve the flesh.
2) Heat the garlic, anchovy and the chilli with a little olive oil over a medium heat in a pot large enough to comfortably hold all the ingredients.
3) Once the garlic has softened, add the fish, clams, mussels, scampi and prawns, and sauté over a high heat while stirring for a minute or so before adding the tomato and the wine.
4) Place a lid on the pot. After a minute have a look into the pot. As the clams and mussels open, remove them using tongs and place in a bowl to the side. By this stage all of the seafood should be cooked, the tomato should have broken down and there should be a nice broth as a result of the seafood.
5) Place the clams and mussels back into the pot, add the parsley and a little splash of extra virgin olive oil. Serve immediately by itself or with toasted sourdough.
Serves 4.
Watch Tobie make this recipe here.
