1 flameproof casserole dish
1 chopping board
Peel and finely chop the shallots.
Heat the olive oil in a flameproof casserole dish and sauté the shallots, fish fillets, prawns and squid. Add the white wine and fish stock, then add the sun-dried tomatoes.
Cook for 10 minutes over low heat.
Stir in the basil leaves before serving.
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