Cioppino fish stew

Method

1. To make the sauce, heat the olive oil in a very large pot (that has a lid) over a medium heat. Add the onions and anchovies with their oil and cook for about 8 minutes until the onions are translucent and soft, and the anchovies have dissolved.
2. Add the garlic and cook for about 1 minute. Pour in 1 litre of the fish stock, along with the remaining sauce ingredients. Simmer and reduce (uncovered) for about 2 hours, adding the remaining stock after 1 hour. The sauce should be quite thick, like tomato soup.
3. Add the clams, mussels and white fish, then cover with the lid. After 3-4 minutes, remove the lid and throw away any shellfish that haven’t opened.
4. Meanwhile, heat the oil and butter in a frying pan until very hot. Sear the prawns for 1 minute until just pink, then add them to the sauce. Sear the squid and scallops for 1 minute in the same pan (don’t overcook them or they will become tough), then add to the sauce.
5. Stir the crabmeat into the sauce, then simmer for 3-4 minutes until warmed through. Taste and season, add a few thyme leaves, then serve with crusty bread.