Ingredients

Steps

• Sauté the carrots, onion, thyme, and garlic in olive oil over low heat.
• Add the tomatoes and 850ml of fish stock to the pan.
• Season the mixture with salt, pepper, and a small amount of sugar.
• Cover the sauce with a baking paper cartouche and simmer for up to 2 hours.
• Reheat the sauce and add the fish, squid, prawns, and mussels.
• Simmer the seafood in the sauce for 5 to 10 minutes until cooked through.
• Combine 125g of softened butter with garlic and parsley.
• Grill sliced baguette on both sides and spread with the herb butter.
• Serve the fish stew immediately with the toasted garlic bread.