Seafood Stew with Potatoes

Place potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels and then the prawns.

Pour in the vermouth and enough chicken stock to fill the pot halfway. You may not need all of the stock, depending on the size of your pot.

Cut half of the butter into cubes and place on top of the seafood. Cover with a lid and seal tightly with foil.

Bring to the boil, then simmer over medium-low heat for 45 minutes. Remove from the heat and carefully remove the foil and lid.