Heat the olive oil in a large saucepan and gently fry the onion, garlic, courgette and carrot for 3 or 4 minutes, without browning.
Add the passata, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender.
Add the wild Alaska salmon and pollock to the saucepan in whole fillets – they will break up once they are cooked. Cover and simmer gently for 3 or 4 minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for 2 or 3 minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much.
Season to taste, then ladle into warm bowls. Serve, garnished with the fresh oregano or parsley.
Cook’s tip: For a spicy kick, add a large, finely chopped fresh red chilli with the onion and garlic.
• 4 tbsp olive oil
• 1 onion, chopped
• 1 large garlic clove, crushed
• 1 courgette, chopped
• 1 carrot, chopped
• 600ml (1pt) tomato passata
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tbsp parsley, chopped
• 300ml (½ pt) vegetable stock
• 150g (6oz) wild Alaska salmon fillet, skinned
• 150g (6oz) wild Alaska pollock fillet, thawed if frozen
• 300g (10oz) mussels, scrubbed
• 150g (6oz) cooked peeled prawns, thawed if frozen
• Salt and freshly ground black pepper
• Fresh oregano or parsley, chopped to garnish