Theo Randall served up a tasty Venetian fish stew with clams, mussels, monkfish, red mullet and sea bass on Saturday Morning.

The ingredients are: 4 large prawns, heads and shells on, 3 tbsp olive oil, 1 celery stick, roughly chopped, 1 small fennel bulb, cut into 8 pieces, ½ tsp crushed fennel seeds, 1 carrot, peeled and cut into 1cm piecesm, 1 bay leaf , 1 leek, roughly chopped, 100ml white wine , 250g palourde clams, scrubbed and debearded, 250g mussels, scrubbed and debearded, 500g baby San Marzano or Datterini tomatoes, pureed, 200g monkfish fillet, trimmed, 150g red mullet fillet, 200g sea bass or sea bream fillet, 2 garlic cloves, 1 finely chopped and 1 halved, 2 tbsp roughly chopped fresh flatleaf parsley, pinch dried chilli flakes or chilli powder, 1 small ciabatta loaf, cut into 2cm slices and toasted, salt and freshly ground black pepper.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from Amazon now.