• 1 carton Freja classic Fish Bone Broth
• 4 fillets cod
• 12 large prawns 
• 4 sticks celery
• 2 brown onions
• 2 cloves minced garlic
• 1 can tomatoes
• 200ml white wine
• 40g butter
• Salt to taste
• Sourdough

Gremolata

• 2 tbsp capers
• 1 handful parsley
• 1 clove minced garlic
• Olive oil
• Zest of 1 lemon
• Salt to taste

Method

1. Finely chop the celery, onion and garlic then fry off in olive oil on a medium heat until the mixture starts to caramelise. 
2. Add white wine and cook down on a high heat until the majority of the liquid has evaporated.
3. Pour in the carton of Freja bone broth and can of tomatoes and leave to cook on a medium heat uncovered until the mixture has halved, approx 15 minutes.
4. Whilst the tomato stew is reducing, make the gremolata by finely chopping the capers, parsley and garlic then combining it with the zest of a lemon and good glue of olive oil. 
5. Season with salt to taste and loosen with more olive oil if required.
6. Now that the stew has reduced, stir in the butter and taste for salt. 
7. Place in the code fillets and allow to cook for 1 minute on a medium heat. Flip the cod fillets then add in your prawns and leave to cook for another 4-5 minutes (covered), or until both the prawns and fish are cooked through.
8. Serve the stew with a healthy drizzle of the caper gremolata and a good chunk of sourdough.