Recipe by Tara Walker from The Tasty Tart(Serves 4 generously)Ingredients:400 g mixed fish & shellfish of your choice (we are using Clogher Head hake & cod,)2 shallots, finely chopped1 clove of garlic, finely chopped1 tin of chopped tomatoes1 glass of white wine200 ml water, to coverAioli2 tblsp Mayonnaise1 clove of garlic, mincedA spritz of Lemon JuiceMethod:1.Heat the oil and gently sauté the shallot, dried chilli flakes and garlic  with some  salt2. Add white wine, deglazing for a few minutes3. Add the tomatoes and sugar and simmer for at least 5 mins4. Add the fish to the pan until it is cooked through (about 5 mins – be careful not to overcook it) You can cook the shellfish separately if you think it may have sand in it5. Ladle into bowls and serve it with the aioli on top(Aioli: toast the saffron in a pan and grind down into a powder in a pestle & mortar. Mix with the mayo,garlic & a splash of lemon juice)