Cornish fish stew with garlic toast and aïoli

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

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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