Fish cooked in the style of the Amalfi

Method

• Step 1
  Cook beans in a saucepan of boiling water for 40 minutes or until tender, drain and reserve.
• Step 2
  In a large, wide saucepan, cook mussels with 2 tablespoons water, covered, over high heat, shaking the pan occasionally, for 3–5 minutes or until mussels open. Strain through a fine sieve, reserving cooking liquid, and cool slightly. Remove meat from mussels and add to reserved liquid.
• Step 3
  Place fish fillets in a large, wide saucepan, season and scatter with garlic and onion. Pour over lemon juice and enough water to just cover. Bring to a simmer over medium heat, reduce heat to a bare simmer and cook for 8 minutes or until just tender. Remove fish from pan. Add prawns to pan, cook for 2 minutes, then remove. Add squid, reserved tentacles and scallops to pan and cook for 1 minute, then remove.
• Step 4
  Combine cannellini beans, tomatoes, herbs, oil and 100ml seafood cooking liquid, season and toss gently to combine. Drain mussels, add to salad with prawns, squid and scallops, then gently break fish into bite-size pieces and toss gently to combine. Serve with lemon cheeks.