Instruction

• STEP 1 Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned
• Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic
• Fry for another few minutes
• Add the wine, saffron and bay leaf and let it simmer until reduced by half
• STEP 2 Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil
• Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down
• STEP 3 Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface
• Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky
• Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil
• Serve the stew scatted with chopped coriander leaves, and the toasts for dunking