1In a large, flameproof, casserole dish, heat oil on medium-high. Sautè onion 2-3 mins, until tender, Add potato, wine and garlic. Simmer 1-2 mins.
2Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.
3Add prawns, mussels and fish to simmering sauce. Simmer, covered, 3-4 mins, until mussel shells open, prawns completely change colour and fish flakes easily with a fork when tested.
4Serve stew in bowls with a dollop of rouille (see tip). Accompany with fries, if liked.
Top Tip: For rouille, combine 1/2 peeled, seeded, roasted capsicum, 1 peeled, cooked small potato, 2 crushed garlic cloves and 1 egg-yolk in a food processor. Puree. Season to taste. Gradually add 1/4 cup olive oil. Add chilli, if liked.
Photo: Bauersyndication.com.au/Brett Stevens