Chunky Chilli Seafood Stew

4 medium to large scallops - cleaned
200g mussels in shell - cleaned
250-300g clams or cockles in shell - cleaned
8-12 black tiger shrimp, peeled & deveined
2 cloves of garlic - peeled and crushed
1 small pinch of chilli flakes
5 new potatoes - cut into chunks
120ml white wine
1 tbsp olive oil
220g can chopped tomatoes
¼ fish stock cube
1 onion - chopped
1/2tbsp chopped parsley

Heat the olive oil in a large saucepan and fry the onion on a low heat for about 7-10 minute, stirring occasionally, until very soft and golden. Add in the garlic, chilli flakes and the potatoes and continue to cook for a couple of minutes, stirring.

Pour the wine into the saucepan and let it simmer for a couple of minutes. Stir in the tomatoes and two can fulls of water. Crumble in the stock cube, season, mix well, and simmer for 35 minutes, uncovered.

Stir in the mix of seafood and parsley. Cover with a lid until the mussels and clams have opened. Serve immediately with some crusty bread.