175 g (6 oz) red mullet fillets, skinned and cut into chunks
warm crusty bread, to serve
Heat the oil in a large frying pan, add the onion, chilli and garlic and cook over a medium heat for 5–8 minutes until pale golden and softened. Add the potatoes and squid rings and cook for a further 2 minutes.
Add 150 ml (1/4 pint) water, the chopped tomatoes, wine and tomato paste to the pan and stir well, then add the sun-blush tomatoes and thyme and cook for 8 minutes.
Meanwhile, wash the mussels under cold running water and discard any that don't shut when tapped. Pull off any fibrous 'beards' and remove any barnacles, then rinse again.
Add the red mullet to the pan and stir gently through, then add the mussels, cover and bring to the boil. Cook for 5–7 minutes, shaking the pan occasionally until the fish is cooked through and the mussels have opened. Discard any that remain closed. Serve with warm crusty bread to mop up the juices.