Sophie Grigson's Ciambotto Recipe | Food Network UK

Ingredients

• 600-800g mussels
• 2 medium sized squid or cuttlefish
• 0.75kg-1kg ‘soup fish’ and/or larger white fish
• 5 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 2-4 fresh red chillies, depending on strength, finely chopped
• 2 teaspoons fennel seeds
• 450g cherry tomatoes, halved or quartered depending on size
• 2 teaspoons dried oregano
• 3 tablespoons chopped parsley
• 1 glass (around 150 ml) white wine
• Salt if needed
• To serve: slices of toasted bread rubbed with garlic