10 tiger cherry tomatoes
1 red chilli, chopped
1 fennel bulb, cut into 8 equal-sized pieces
2 garlic cloves, sliced
small handful fresh flatleaf parsley
10 datterini tomatoes
2 tbsp olive oil
6 clams, scrubbed and debearded
2 hake fillets (about 150g/5½oz each), skin on and pin boned
6 mussels, scrubbed and debearded
150ml/5fl oz white wine