Guyrope Gourmet serves up flexible fish stew that is simple to make on Food and Drink.

Guyyrope says: “A deliciously simple fish stew – I call it my flexible fish stew because you can use whatever white fish you have to hand. The secret is building a great tasting base.”

The ingredients are: olive oil, for frying, knob of butter, 1 bulb fennel, finely chopped, fronds reserved for garnish, 1 bunch spring onions, chopped, 1 tsp paprika, 6 whole peppercorns, 1 x 400g tin chopped tomatoes, 6-8 baby new potatoes (preferably Jersey Royals), washed and halved, 4-8 mussels, cleaned and beards removed, small fillet haddock (about 150-170g), skinned, pin boned and cut into chunks, small fillet monkfish (about 150-170g), skinned, pin boned and cut into chunks, 12 Queen Scallops or fresh prawns (optional), large sprig fresh tarragon, handful cherry tomatoes, halved and salt and freshly ground black pepper.