Sumptuous Seafood Stew

• 4 tablespoons virgin olive oil (just a large splosh really)
• 1 large brown onion
• 2 stalks celery, finely chopped
• 1 tablespoon dried thyme (or chopped fresh)
• 12 cup dry white wine
• 2 (410 g) cans chopped tomatoes
• 2 dried bay leaves
• 2 slices orange rind (white pith removed)
• 500 g king prawns (Green)
• 500 g tuna steaks (or similar)

1. Heat the oil in a large saucepan over a medium-low heat.
2. Add the garlic, onion, celery and time.
3. Season with salt and pepper, and saute for 5-10 minutes until onions go clear and almost caramelised.
4. Add the wine and simmer for 2 minutes or so, until it has reduced by around 1/2.
5. Add the canned tomato, bay leaves and orange rind to the and stir to combine.
6. Bring it to the boil, then reduce to a low heat, and cover and simmer for 10-15 minutes.
7. Stir in the Prawns and Tuna.
8. Increase the heat to a medium heat, cover and cook for 5 minutes or until the prawns turn pink, the turn heat off, and leave to stand covered for a few minutes.
9. Serve with crusty bread, or bake some yummy corn bread - mmmm mm!

virgin olive oil, brown onion, stalks celery, thyme, white wine, tomatoes, bay leaves, orange rind

Taken from www.food.com/recipe/sumptuous-seafood-stew-303485 (may not work)