Ok once you have your stock as follows;

Heat a swig of olive oil in a large pan on med heat, add roughly chopped onions x 2 and celery sticks x 4, cook for 5 mins, stirring until soft not coloured.

Add roughly chopped beef tomatoes x 3, half a kilo of peeled and roughly chopped potatoes into 3-4cm chunks and 3 bay leaves.

Pour in fish stock at least 1 litre, season with salt and pepper, bring up to boil and then immediately simmer for 15 mins, now is the time to add about 700-1kg of fresh fish fillets of your choice and bring back up to the boil, then reduce to med-low and simmer for another 15 mins, until potatoes tender and the fish cooked with flakes falling apart. 

Stir in juice of a lemon combined with some chopped parsley and pinch of dill roughly chopped.

Drizzle a little more olive oil and taste to sense a good round balance of acidity, freshness and seasoning, now serve with big slabs of your favourite bread!

Bon Apetite

Yeah Kev add any seafood to jazz it up like prawns and crayfish also.

This recipe is a Greek dish known as Aegean Kakavia meaning Beautiful Fish Stew and this has been made traditionally on Greek fishing boats in a one pot method with saltwater (zero seasoning) for centuries and they used several and many fish from the catches of their day.