1 Sauté the onion, garlic and bay leaves in olive oil in a large saucepan over a medium heat for 5 minutes, until softened, then add the mussels and cook for 2 minutes, until they open.

2 Pour in the vermouth, simmer briefly, then add the prawns, kingfish, salmon and tomatoes and cook fro 4 minutes. Season with salt and pepper then serve with basil and pesto.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.