When its not quite summer, and not quite winter. Here's a seafood stew recipe for a dish that's warming, comforting but not too heavy. As always on Froodies, the emphasis is on creating delicious food that is good for you.

You will need a selection of seafood (fish and shellfish), sweet red pepper, tomatoes and a casserole dish with a lid

Ingredients (serves 4)

Preparation

Wash and scrub the clams thoroughly and allow to soak in fresh water.

Prefheat oven to 200C/400K/ Gas Mark 6

Fry onions in olive in a deep frying pan or pot until soft, add garlic and cook a further 2 or 3 minutes.

Add pepper slices and cook for a 5 minutes.

Add chopped tomatoes, cook further 5 minutes.

Add the herbs, saffron and stock, stir well, cook on high heat further 5 minutes.

Add the squid slices, stir and then allow to simmer.

The clams should now be prepared. Drop them carefully into a deep pot of boiling water and heat through until they open (any clams that don't open should be discarded).

Place the fish, clams and prawns in the casserole dish and pour the tomato/vegetable mix on the top. Cover and cook in the oven for 40-50 minutes.

Allow to cool, add garnish and serve with lots of fresh bread