Seafood stew so make the stew base first and add the fish at the last minute

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2 tbsp olive oil, plus extra for drizzling

 1 onion, finely chopped

 2 celery stalks, finely chopped

 salt and freshly ground black pepper

 1 tbsp dried oregano

 1 fennel bulb, trimmed and roughly chopped

 1lb (450g) cleaned squid, sliced into 1⁄2in (1cm) rings 11⁄2 cups dry white wine

 2 lemons, zest peeled into strips using a

 vegetable peeler
1 tbsp tomato paste

 14oz (400g) can chopped tomatoes

 2 cups hot fish stock for the slow cooker (3 cups for the traditional method)
21⁄4lb (1kg) mussels, scrubbed and debearded (discard any that do not close when tapped)

 9oz (250g) raw shelled king prawns

 12oz (350g) sea bass filet (or other white fish such as haddock), skinned and cut into chunky pieces
few sprigs of flat-leaf parsley, finely chopped


 in the slow cooker    PREP 20–30 MINS COOK 15 MINS PRECOOKING; HIGH 3–4 HRS

 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper, then stir

 in the oregano and fennel and cook for a further 5 minutes.

 Add the squid and cook over low heat for a few minutes, stirring occasionally, then stir in the wine, and bring to a boil for 5 minutes. Stir in the strips of lemon zest and tomato paste, season well, and

 then add the canned tomatoes and stock. Transfer everything to the slow cooker, cover with the lid, and cook on high for 3–4 hours.

 For the last 10 minutes of cooking, add the mussels, prawns, and sea bass, cover, and cook until the mussels have opened (discard any that do not open) and the fish is opaque and cooked

 through. Taste and season as needed. Ladle into deep, warmed bowls and serve with rice, couscous, or quinoa, a drizzle of olive oil, and a sprinkling of parsley.

 traditional method    PREP 20–30 MINS COOK 1½ HRS

 Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven over medium heat, add the onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper, then stir in

 the oregano and fennel and cook for a further 5 minutes.

 Add the squid and cook over low heat for a few minutes, stirring occasionally, then stir in the wine, and bring to a boil for 5 minutes. Stir in the strips of lemon zest and tomato paste, season well, and

 then add the canned tomatoes and stock. Bring back to a boil, reduce to a simmer, cover, and put in the oven for 1 hour, topping up with hot stock if needed.

 Add the mussels, prawns, and sea bass to the pot, cover with the lid once more, and put back in the oven for 5 minutes or until the mussels have opened (discard any that do not open) and the fish is

 opaque and cooked through. Taste and season as needed. Ladle into deep, warmed bowls and serve with rice, couscous, or quinoa, a drizzle of olive oil, and a sprinkling of parsley.

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