2 red chillies, sliced
1 fennel bulb, sliced
6 garlic cloves, sliced
2 slices sourdough, toasted and rubbed with garlic
½ lemon, thinly sliced
1 onion, sliced
1 bunch fresh parsley, chopped
1 large potato, peeled and diced
4 tomatoes, chopped
1 loose handful great-quality Spanish black olives
2 tbsp olive oil
1 tbsp fresh chopped oregano
1 tbsp sweet smoked paprika
fish stock or water, to cover
125ml/4fl oz amontillado sherry
2 cod or hake fillets (200g/7oz each), cut into 4 pieces
1 handful mussels, cleaned and beards removed
8 king prawns in shell, tail and shell removed head kept on
2 medium squids, cut into triangles and scored