Fish Stew

Clean and prepare the fish and shellfish or ask the fishmonger to do it.

Cut fish fillets into large chunks and seafood into manageable pieces.

Put the oil, onion and garlic into a large pan and fry briefly.

Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper to taste.

Cook for 15 minutes.

Add the larger pieces of fish to the sauce first aa they will take longer to cook. Add the more tender fish (soul ,mullet etc) and the shellfish, ending up with the mussels.

Cook for five minutes, or until the fish is cooked and the mussels have opened.

Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl.

Pour over the soup and serve. Yes you did read it correctly. Pour the stew on top of the bread.