<p>1. Put a dry heavy-based frying pan onto a high heat.</p>
<p>2. Cut the fish into 2cm chunks and coat lightly with olive oil.</p>
<p>3. Deseed the peppers and then cut them into 1cm wide strips along their length.&nbsp; Brush the skin side of the strips with olive oil and then place skin-side down into the hot pan.&nbsp; Cook in pan until the skin starts to burn and blister, then remove the peppers from the pan and reserve. (you may have to do them in two batches if you cannot fit them all in the pan side-side down).</p>
<p>4. Keeping the pan very hot quickly fry the fish, turning them once.&nbsp; They only need a couple of minutes, the aim is to seal them.&nbsp; Remove the fish and reserve.&nbsp; Then very quickly fry the prawns, for about 1 minute, turning once.&nbsp; Remove the prawns and reserve.</p>
<p>5. Skin the tomatoes, the best way to do this is to use hot and cold water.&nbsp; Have a bowl of cold water ready to hand, place the tomatoes into an empty bowl and cover with boiling water.&nbsp; Leave them for a minute, then using a slotted spoon, lift them out of the hot water; use a sharp knife to slit the skin of each tomato and then transfer them into the cold water.&nbsp; Remove from the cold water after 1 minute and pat dry.&nbsp; The skins should now be easy to remove.</p>
<p>6. Drop the heat under the pan down to low/medium and fry the onions and garlic until the onions start to soften.&nbsp; Then add the peppers and one of the chillies into the pan and season well.&nbsp; Cook for a further 3 minutes, then dice the skinned tomatoes and add them into the pan.</p>
<p>[If you have peppadew piquant&eacute; peppers then add them now.]</p>
<p>7. Add in 100ml of fish stock and simmer for 5 minutes.&nbsp; After 5 minutes add more stock to suit the consistency you prefer (you can make it more soup like by adding more fish stock!)</p>
<p>8. Add the fish and prawns back into the pan and the second sliced chilli and cook for a further 5 minutes.</p>
<p>&nbsp;</p>