20 ml extra virgin olive oil

2 prawns

2 scallops

50 g snapper

30 g chopped onion

5 g chopped garlic

40 g cherry tomatoes

80 ml dry white wine

150 ml Napoletana sauce

2 pcs basil, freshly chopped

1 sprig fresh thyme

1 sprig fresh oregano

1 pc bay leaf

Salt and pepper to taste

50 ml water

1 garlic bread, toasted

Method

1. Heat up olive oil in a medium size saucepan over medium heat.
2. Saute the prawns, scallops, snapper, onion, garlic and cherry tomatoes for 2 minutes.
3. Add wine and reduce over low heat.
4. Add the Napoletana sauce, water and herbs and boil for 3 minutes.
5. Add salt and pepper to taste.
6. Serve immediately with garlic bread.

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