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This recipe takes advantage of the range of frozen shellfish which is available; fresh shellfish can be used where possible.

Ingredients

• 2 tablespoons olive oil

• 2 medium onions, peeled and diced

• 2 cloves garlic, peeled and crushed

• 1 tin chopped tomatoes with basil

• ½ pint dry white wine

• 12 oz mixed shellfish; mussels, scallops, prawns, etc. (defrost if frozen)

Method

1. Heat oil in a large saucepan and soften the onions and garlic.

2. Add the tinned tomatoes and the wine and cook for 5 minutes.

3. Add the shellfish and cook for a further 5 minutes.

4. Serve piping hot with crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.