Prepare the stock. In a saucepan with a little oil, saute the prawn shells until fragrant then add in some water and bring it simmer for about 10 mins. Leave aside to cool.
In a stock pot on medium temperature, saute the onions, garlic, celery, potatoes and mushroom until fragrant, then add the your herbs (parsley, basil, oregano) and crush a fish stock cube in.
Add 2 cans of diced tomato & 1 litre water and bring to a simmer. Leave to simmer for as long as possible (minimum 20 minutes).
Add your seafood (fish, clams/mussels and prawns) and let it stew for a further 15-20 minutes or until all seafood is cooked.
Meanwhile, mix oil and herbs of your choice and brush it against sliced bread. Toast for 10-15 minutes in 180 deg C oven or until bread is toasted.
Season your stew with salt and pepper as required and garnish with dried parsley and chili flakes as desired.
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