Mediterranean fish stew with garlic toasts

• olive oil↗3 tbsp tbsp
• large onion↗1

  sliced

• garlic cloves↗2

  sliced

• red chilli↗1

  finely chopped

• tomato purée↗2 tbsp tbsp
• tomatoes↗1kg kg

  roughly chopped

• white wine↗200ml ml
• fish stock↗350ml ml
• 3 strips orange zest
• skinless halibut↗1kg kg

  fillets, cut into large chunks

• clams↗500g g
• large raw prawns↗400g g
• handful flat-leaf parsley↗

  chopped

• large ciabatta↗1

  loaf, cut into 1cm slices

• olive oil↗5 tbsp tbsp
• garlic cloves↗2

  halved

Step-by-step instructions

1. 1

   To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.

2. 2

   Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.

3. 3

   Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.