Ingredients for 8 servings

1 large red chilli, sliced
1 onion, finely chopped
1 red pepper, deseeded and diced
1 tbsp olive oil
1 tsp paprika

1 x fish stock cube
1 x 175g pack raw king prawns
1 x 390g pack fish pie mix
1 x 400ml tin coconut milk
1 x 500g pack mussels in coriander, chilli and lime
1 yellow pepper, deseeded and diced

3 cloves garlic, sliced
125g (4oz) cherry tomatoes, halved

Directions

Heat the olive oil in a large pan, add the onion and cook for 2-3 minutes, or until softened. Add the garlic and half the chilli and cook for a further 2 minutes. Next, add the peppers and the paprika, and cook for 2 more minutes.

Mix in the coconut milk, 100ml (3½fl oz) water, and the fish stock cube. Simmer until the mixture has thickened slightly.

Add the fish pie mix, stir well and simmer on a medium heat for 2 minutes before adding the mussels, along with the liquid from the pack. Add the prawns and tomatoes, continue to simmer for a further 3-4 minutes, or until the tomatoes soften, the prawns turn pink and all the fish is cooked through. Season to taste, stir well and remove the pan from the heat.

Serve over long grain and wild rice, sprinkle with chopped coriander and add the remaining sliced chillies to garnish.