This is a very easy dish with a nostalgic smell of summer holidays and Mediterranean harbours. You can peel the bodies of the prawns but leave the heads on for a good effect.
Ingredients
1lbfilleted white fish (cod, haddock, hake etc) (450g)
Pre-heat oven to Gas 6 (400°F/200°C). Cut the fish into chunks. Get the fishmonger to prepare the squid (he just takes out the ink bag and strange innards – if the extraordinary transparent bone is still there you can pull it out). Chop up the squid. Chop up the tomatoes and the piment