Sacla' fish stew with pesto toasts recipe

Heat the oil in a large sauté pan or casserole. Cook the fennel and shallots for 10 minutes until soft. Add the garlic and cook for a couple of minutes, then add the tomato purée, tomatoes and star anise.

Add the wine, stock and a good squeeze of Sacla' Squeezy Tomato Pesto Sauce. Season and simmer gently for 30 minutes.

Meanwhile, make the pesto toasts. Place the baguette slices on a baking tray and drizzle with olive oil. Pop under a high grill and toast for a minute on each side until golden brown. Squeeze a dollop of Sacla' Squeezy Tomato Pesto Sauce onto each one then set aside.

Add the shellfish, squid and fish to the stock and cook, covered, for 2-3 minutes until the mussels and clams have opened and the prawns and fish are cooked. Stir in some chopped parsley and serve with the pesto toasts and lemon wedges.