Serves: 4
Ingredients:
A glug of olive oil plus extra
1 onion, sliced
2 cloves garlic, crushed
5ml (1 tsp) smoked paprika
1 whole chilli, optional
1 x 400g can chopped tomatoes
6 fresh ripe tomatoes, peeled and chopped
60ml (¼ cup) white wine
Splash red wine vinegar
3ml (½ tsp) sugar
250g sustainable white fish such as hake, cubed
125g peeled prawns
Handful of fresh coriander
Salt and freshly ground black pepper
To serve:
Crusty bread or toastMethod:
1. Heat the oil in a large frying pan.
2. Add the onion and fry until softened but not coloured. 
3. Add the garlic and paprika and cook for another three to four minutes.
4. Add chilli, canned and fresh tomatoes, wine, vinegar and sugar. Bring to the boil, reduce the heat, cover and simmer for 20 minutes, stirring occasionally.5. When ready to serve, add the fish and simmer for five minutes. Then add the prawns and cook to heat through, about three minutes. Stir through some chopped coriander and adjust seasoning.
6. Serve topped with a drizzle of olive oil, a sprig of coriander and crusty bread to mop up the sauce.
• For more delicious recipes, catch Justine Drake on 'Just Cooking' on SABC 3 (DStv channel 193) on Tuesdays at 8.30pm...