Cornish fish stew with garlic toast and aïoli


Jason Atherton's easy, hearty fish stew is packed with flavour and topped with garlicky croûtons.


For the fish stew

For the garlic toast

  • 3 garlic cloves, peeled and left whole
  • 200g/7oz butter, softened
  • 1 baguette, diagonally sliced into 8-12 slices

For the aïoli