Seafood stew with garlic sourdough | Sainsbury`s Magazine

Ingredients

• 900g large ripe vine tomatoes, halved
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil, plus extra for serving
• 4 slices of sourdough bread
• 2 shallots, finely chopped
• a pinch of crushed chillies
• 300ml dry white wine
• 2 x 350g bags frozen mixed seafood selection (containing cooked mussels, squid rings and large prawns), defrosted and drained
• 1 x 200g piece monkfish, cut into chunks
• 1 x 410g tin cannellini beans, drained
• 3 tbsp chopped flat-leaf parsley
• 1 x 28g pack basil, leaves only