1 lbs prawns
8 oz scallops
8 oysters
3 tbsps can flat anchovy fillets
5 large ripe tomatoes
cup dry white wine
cup water
2 tbsps oil
2 cloves garlic
1 tbsp tomato paste
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
salt and fresh ground black pepper

1. Shell and devein prawns; cut scallops in half. Drain anchovies on absorbent paper, cut into small pieces. Place water and wine in pan, add scallops and cook 1 minute; remove and drain. Heat oil in pan, add peeled and chopped tomato paste, stir until combined, cook 2 minutes.

2. Add all seafood to pan and cook further 1 minute. Add parsley and mint and stir through. Season with salt and pepper.

     Serves 4.