Instructions: Chimeara: Ensure the fish is free from skin and any fatty tissue, and divide the fish into portions.

To make the dough, pour the beer into a dish with the egg. Add the flour and stir in well, until the mixture is smooth. Add salt and pepper to season.

Dip in the fish and place it in a deep fryer for approximately 5 minutes until a light golden colour.

Hot Tomato Sauce: In a pan, gently fry the onion in the olive oil until soft. Do not burn. Add the chopped tomatoes and other ingredients and stir. Stirring occasionally, let the sauce boil on the hob for 30 minutes.

Mussels: Pour the beer into a large pan and bring to the boil. It should only cover the bottom of the pan. Season with salt and pepper.

Place the mussels in the beer. (They should be sitting in the beer, not covered). Leave to steam for approximately 5 minutes, however stir occasionally should they refuse to open. Only serve open mussels.

To plate up, pour the thick, hot tomato sauce on a plate as a bed, and place the fish on top. Arrange a few mussels and finally garnish with some fresh, shelled prawns or shrimps and boiled seaweed.

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