- 1tbsp olive oil
- 1 large onion, chopped
- 2 red peppers, cut into chunks
- 3 garlic cloves, crushed
- 1 large red chilli, finely chopped
- 100ml dry vermouth or white wine
- 400g can plum tomatoes
- 400g can cherry tomatoes
- 1 tbsp tomato purée
- 1½ tbsp brown sugar
- A small pinch of saffron
- 1 ciabatta loaf
- 120g garlic butter
- 3 tbsp dill, chopped
- Juice of 1 large lemon
- 300g white and brown crabmeat
- 500g salmon fillet, cubed
- 500g cleaned baby squid
- Heat the oven to 180C, gas 6. Heat the olive oil in a large casserole dish over a medium heat, add the onion and peppers, and fry gently for 5 minutes until everything is beginning to soften. Add the garlic and chilli and cook for a further 2 minutes. Pour over the vermouth and reduce the liquid by half.
- Stir through the canned tomatoes, tomato purée, sugar and saffron. Bring to the boil, reduce to a simmer and cook gently for 10-15 minutes.
- Slice the ciabatta halfway down into 8-10 slices. Put thin slices of the garlic butter in-between each gap. Wrap in foil, put on a baking tray and cook in the oven for 15 minutes or until the bread is crispy and the butter has melted.
- Lower the heat of the casserole and stir through the dill and lemon juice; season to taste with salt and pepper. Stir through the crabmeat, add the chunks of fish and squid, cover with a lid and cook for a further 5 minutes. Ladle the stew into bowls and serve with chunks of the garlic bread.
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