1Cook the chopped onion in the heated oil for cca 3 min until soft not golden.
2Add the pepper and celery, cook covered for 5 mins.
3Add tomato puree, stir and cook for another 1 min.
4Add tomatoes and stock. Cover and simmer for 10 min.
5Add the fish fillets, return to boil and simmer for 15 mins. Remove and flake with the fork.
6Add prawns and cook until the prawns are thawed.
7Mix the cornflour with two tbsp of water. Stir it in and heat until simmering.
8Serve with crusty bread garnished with fresh lemon.