Ready in about 30 minutes
Syns - Extra Easy Free, Original Free
1 medium aubergine, cut into small chunks
1 large onion, roughly chopped
1 courgette, cut into small cubes
1 red pepper, deseeded and roughly chopped
2 garlic cloves, chopped
400g can chopped tomatoes
400g can cherry tomatoes
A large handful of fresh basil, finely chopped, plus a few whole leaves to garnish
500g large raw king prawns, peeled with the tails left on
200g baby squid rings
200g fresh mussels, cleaned, discarding any that are already open
400g skinless and boneless salmon fillets, cut into bite-sized pieces
Lemon wedges, to serve
1. Spray a large casserole dish with Fry light and place over a medium heat. Add the aubergine, onion, courgette, pepper and garlic, then stir-fry for 4-5 minutes.
2. Add the tomatoes and chopped basil and bring to the boil. Cover, reduce the heat and simmer for 12-15 minutes.
3. Add the prawns, squid mussels and salmon. Toss to mix well and season. Cover and cook over a low heat for 10 minutes, or until the fish is cooked through, the mussels have all opened, and the prawns are pink.
4. Divide the casserole between 4 bowls. Add a twist of black pepper, garnish with the basil leaves and serve with the lemon wedges for squeezing over.