Spanish Salmon and Squid Stew - James Martin Chef

Ingredients

• 25ml olive oil
• 4 cloves garlic, peeled and chopped
• 100ml white wine
• 1 litre passata
• 1 jar roasted red peppers, drained and chopped
• 1 kilo salmon cut into strips
• 500g squid rings
• 1 pinch saffron
• 1 tablespoon smoked paprika
• 1 tin haricot beans, drained
• 1 tablespoon sherry vinegar
• 1 small bunch parsley, chopped
• 2 slices sour dough
• 50 ml olive oil