Ingredients (2 Portions):

• 1 carrot
•  1 stick of celery
•  1  leek
•  1 clove of garlic
•  250g peeled shredded tomatoes
•  ½ teaspoon of sugar
•  salt and pepper
•  200g of scampi
•  100g codfish fillets
•  1  red pepper
•  1 dash of white wine to taste
•  parsley to decorate

Method:

Chop and fry the carrot, celery and leek. Pour the peeled tomatoes including their juice into a saucepan and simmer for 20 minutes. Add salt, pepper and sugar to taste. Add the carrot, celery and leek to the tomatoes. Leave to stand.

Peel and finely chop the garlic, dice the pepper and fry. Chop the codfish into small pieces and add to the frying pan. Add the scampi. When it is all cooked add the wine and tomato mixture. Boil until it becomes desired thickness.

Decorate by sprinkling parsley and cruttons on the top.