Cornish Fish Stew with Crab and 'Ndjua' toast.

Ingredients

• 20g dried sea spaghetti (a type of seaweed)
• 1 red pepper
• 1 yellow pepper
• 3 tbsp (a good splash) of rapeseed oil
• 1 medium leek (cleaned and sliced)
• 1 small fennel (sliced)
• ¼ tsp (pinch) of crushed dried chillies
• 2 cloves of garlic (finely chopped)
• 300g cherry tomatoes
• 500ml good fish stock
• 6 Cornish razor clams
• 500g Cornish mussels (cleaned)
• 500g mixed firm white fish (gurnard, hake, John Dory or whatever is in season), cut into small chunks
• 300g Cornish squid (cleaned & sliced)
• Small bunch of flat leaf parsley (chopped)
• The finely grated zest 1 unwaxed lemon
• Salt & pepper