Squid and Potato Stew with Rouille

Ingredients

• 750g unprepared large squid
• 5 tbsp extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3 garlic cloves, sliced
• 60ml cognac
• 1 red pepper, seeded and thinly sliced
• 2 medium tomatoes, skinned and sliced
• 1 tbsp tomato purée
• 1 pared strip of orange peel
• 1 sprig of thyme
• 1 bay leaf
• 2 ‘petals’ of star anise
• 180ml dry white wine
• 600ml chicken stock
• 250g small evenly sized waxy potatoes, such as Charlotte, peeled and quartered lengthways
• 5 tbsp rouille (see ingredients and method below)
• Salt and freshly ground black pepper
• 2 tbsp chopped flat-leaf parsley, to serve
• Slices of pain rustique (rustic white bread), to serve
• 25g slice day-old crustless white bread
• A little fish stock (or water)
• 2 tbsp harissa paste
• 3 fat garlic cloves, peeled
• 1 egg yolk
• 250ml olive oil