Warm the olive oil in a wide, heavy-based pan set over a medium heat. Add the onion and cook slowly until soft, translucent, and delicately sweet—about 5 minutes. This is where the stew begins, quietly building its depth.

Add the garlic and red pepper, stirring gently. Allow them to soften and release their fragrance over the next few minutes, keeping the heat steady so nothing takes on too much colour.

Stir in the tomatoes and tomato purée, mixing well. Let everything cook down for around 5 minutes, encouraging the mixture to thicken slightly and develop a richer, more rounded flavour.

Pour in the fish stock, followed by the white wine if using. Add the smoked paprika, cayenne, bay leaf, and a careful seasoning of salt and black pepper. Stir gently—the broth should already feel warm and inviting.

Bring the stew to a soft simmer and leave it uncovered for about 10 minutes. As it reduces, the flavours settle and deepen, the broth becoming more concentrated and cohesive.

Add the fish pieces and prawns, folding them through with care. Cover and cook for 5–7 minutes, just until the fish is tender and opaque, and the prawns turn a soft pink.

Remove the bay leaf, then squeeze in the lemon juice. Stir lightly to lift and brighten the flavours. Taste, adjusting the seasoning as needed with a light hand.

Ladle into warm bowls and finish with a scattering of fresh parsley. Serve at once, with thick slices of crusty bread alongside—perfect for soaking up the fragrant, tomato-rich broth.

It’s a method that unfolds gently—each step unhurried, each layer building towards something quietly generous and deeply satisfying.