Heat a large saucepan over a medium low heat and add in 3 tbsp of olive oil. Finely dice the onion and add it to the pan along with the anchovies, tomato purée and harissa. Cook for 5 mins until the onion has softened.

Mince the garlic and add along with the cumin and olives. Cook for another 2 mins.

Pour in the Cirio Chopped Tomatoes, add a pinch of salt and bring to a simmer for 15 mins.

While the sauce cooks, make the easy aioli. Add the mayonnaise to a small bowl. Grate in the garlic and add the zest and juice of half your lemon. Mix well and set aside.

Pour in the fish stock and return to a simmer. Cut the bass into roughly 2 cm chunks. Add to the stew along with the clams and prawns and simmer for 5 mins until cooked through.

Turn off the heat, stir in the vinegar and sprinkle over the coriander. Seve in a bowl with a dollop of the aioli and a wedge of lemon to squeeze over. Great with some crusty bread!