Mediterranean fish stew

NZ Woman's Weekly 1/9/2009

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2 tbsp olive oil1 medium red onion, finelychopped3 cloves garlic, crushed 2 stalks celery, finely sliced½ cup white wine400g can chopped tomatoes750ml (3 cups) chicken stock or water12 mussels,

Ingredients

2 tbsp	Olive oil
1	Red onion
3	Garlic cloves
2	Celery stalks
½ cup	White wine
400 g	Chopped tomatoes
3 cups	Chicken stock
12	Mussels
2	Calamari tubes
2 cups	Cooked rice
250 g	White fish
12	Prawns
1 pinch	Salt & freshly ground pepper
1 cup	Parsley

Directions

Heat the olive oil in a large saucepan and gently cook chopped onion, chopped garlic and finely sliced celery for 10 minutes or until celery starts to soften.
Increase heat and add wine, allow to boil and reduce by half. Add chopped tomatoes and stock or water and bring back to the boil.
Add cleaned and debearded mussels, then cover and leave for 2 minutes until mussels have opened. Add the calamari tubes cut into rings, prawns and fish and gently cook, without stirring, until fish and prawns are opaque.
Season to taste with salt and pepper, scatter with parsley and serve.