1 onion, finely chopped

2-3 (or more) cloves of garlic, chopped

2 large potatoes, chopped into bite-sized pieces

1 veg or fish stock cube

1 tin chopped tomatoes

A variety of fish or seafood (not smoked)

1 tsp Lemon pepper

Chopped parsley

Fresh or dried chillies and salt, to taste.

Boil the potatoes with the stock cube until just soft.

Meanwhile, soften the onion in butter in a large pan; add the tomatoes and garlic and simmer for 5 minutes. Tip the potatoes and stock into this pan.

Add the lemon pepper and chillies and simmer for 5 minutes to let the flavour develop. Add more if necessary.

Add any raw fish at this stage and simmer until cooked through.

10 minutes before serving add any uncooked shellfish. If using mussels or clams, cover with a tight fitting lid.

5 minutes before serving, add any cooked shellfish to warm through thoroughly. Add the parsley.

Discard any unopened shellfish, season with salt, chillies and more lemon pepper if required.

Serve with freshly baked bread for mopping.