Italian-style fish stew with fennel and lemon

Ingredients

• 1/4 cup olive oil
• 6 garlic cloves, crushed
• 4 anchovy fillets, chopped
• 2 long red chillies, sliced
• 1 tablespoon capers
• 1 fennel bulb, trimmed, sliced, fronds reserved
• 1 onion, sliced
• 1/3 cup white wine
• 700 millilitres bottle tomato passata
• 2 cups fish stock
• 2 fresh bay leaves
• 300 grams fish fillets, cut into chunks
• 250 grams punnet cherry tomatoes
• 1 kilogram black mussels, scrubbed, beards removed
• 250 grams prawns, peeled, deveined, tails on
• 1 squid hood, cleaned, scored, sliced
• toasted ciabatta, aioli, lemon wedges to serve