Instructions: Scrub the mussels under cold running water and with a small sharp knife scrape away the beard.

Wash in several changes of cold water until the water is left clean.

Peel the prawns.

Remove all membrane from the monkfish and cut into 5cm pieces.

Heat the oil and fry the garlic and chilli for 15 seconds only.

Add the fennel and tomato and cook for 2 minutes then add the stock lemon nnd and the fish and shellfish.

Simmer for 10 minutes until all the shellfish are open and cooked.

Check the seasoning and serve.

Brodetto is the diminutive of brodo and means literally small broth. Although it is usually made with meat or chicken here I use fish stock. You can buy this from good supermarkets or easily make it at home by asking the fishmonger for tasty bits and pieces. The fishmonger will also be able to help you with the choice of fish because it will all depend on the catch of the day. This is wonderful eaten with the croutons of garlic bread called fettunta. Make these by toasting slices of bread and gently rubbing a garlic clove order them and then brush with a little extra virgin olive oil.

Serves 4

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