A dish inspired by one featured in Emiko Davies’s fabulous book on Tuscan coastal cooking, Acquacotta (Hardie Grant, 2017). The original recipe calls for clams, but it works beautifully with fresh or cooked prawns and any white fish you have in the fridge. Any of our white beans will work here, except maybe the more fragile Marcellas.

The stew can be made ahead a day or two up to the point of adding the fish and prawns. You can reheat the pot the next day and once simmering, add the seafood.

50ml olive oil

2 yellow onions, thinly sliced into half-moons

2 celery stalks, thinly sliced

Salt

2 cloves garlic, peeled and smashed

Generous pinch of chilli flakes

1 large can (700g) whole peeled tomatoes

250g cooked Alubia Blanca or other white heirloom beans

500g-1kg fresh halibut, cod or other sturdy white fish, cut into cubes

500g cooked prawns or fresh ones, peeled and deveined

1 bunch flat-leaf parsley, roughly chopped

4 to 6 thick slices stale (or toasted) rustic bread

Lemon wedges for serving

Serves 4 to 6

In a large pot over low heat, warm the oil. Add the onions, celery, and a small pinch of salt; saute, stirring occasionally, until the vegetables are soft, about 20 minutes. Don't allow the onions to brown. Add the garlic and chilli flakes; cook, stirring, for a minute.

Empty the can of tomatoes into a bowl and with your hands, break up the tomatoes into small pieces. Add to the simmering pot along with 500ml water. Stir and gently simmer for 30 to 40 minutes.

Add the beans. Check for seasoning and add salt to taste. Bring the pot back to a simmer and add the fish and prawns. Cook until done, 2 to 5 minutes. Remove from the heat and stir in the parsley.

Place a piece of bread in the bottom of each bowl. Carefully ladle the stew over the bread. Serve with lemon wedges.