"When the going gets weird, the weird turn pro." Hunter S. Thompson

Seafood stew with sourdough

Serves 4

Ingredients

• 220g large raw prawns
• 500g white fish
• 300g seafood (whatever is to hand)
• 135ml olive oil
• 4 garlic cloves, peeled and finely chopped
• 2tsp ground coriander
• 1 chilli (for wimps)
• 1 lemon's worth of zest
• 400g tinned tomatoes
• 600ml fish stock
• 10g parsley leaves, finely chopped
• 10g basil leaves, finely chopped
• 280g sourdough bread, cut into 1.5cm thin slices

Method

Heat the oven to 230C/450F/Gas 8. Add a tablespoon of oil to a frying pan and, once hot, fry the onions, half the garlic, the coriander, lemon zest, chilli and a pinch of salt, for four minutes, stirring often, until soft and golden.

Chop the white fish into pieces and place three or four into the frying pan. Mash with a spoon until well mixed in. Add the tomatoes and fish stock and simmer for 15 minutes, until thickened. Take off the heat and stir in the remaining fish, prawns and seafood.

In a small bowl, mix the remaining garlic and oil, the parsley, basil, an eighth of a teaspoon of salt and a good grind of pepper, then brush three-quarters of this herby oil on one side of the bread slices.

Tip the stew into a high-sided 20cmx25cm dish. Lay the bread, herbed side up, on top and at an angle. Bake for 12 minutes, until the bread is crisp and golden brown. Rest for five to 10 minutes, drizzle with the remaining herb oil and serve.