2 celery sticks, thinly sliced
1 red chilli, seeds removed and finely chopped
1 fennel bulb, thinly sliced
3 garlic cloves, finely chopped
1 onion, finely chopped
1 large handful fresh flatleaf parsley, roughly chopped
3 waxy potatoes, cut into 2cm/¾in chunks
2 x 400g cans chopped tomatoes
1 bay leaf
sea salt and freshly ground black pepper
1 tsp smoked paprika
2 tbsp rapeseed oil
1 litre/1¾ pints fish stock
3 tbsp tomato purée
12 mussels, scrubbed and debearded
16 large raw prawns
crusty bread, to serve
125ml/4fl oz dry white wine