The beaver is a proud and noble animal

2 large carrots, finely chopped
1 leek, white part only, finely chopped
1 large yellow onion, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 small courgette, finely chopped
1 tbsp fennel seeds
salt and pepper, to taste
150g tomato paste
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp chili flakes
250ml dry white wine
1 tin crushed tomatoes
1 tin tomato passata

225g sea scallop
225g prawns, peeled and deveined
225g squid, sliced
225g cod filet, or any firm white fish

Sourdough bread, grilled, for serving
Fresh parsley and fresh tarragon, chopped, for garnish

Preparation

In a large pot over medium heat, melt together 2 tbsp of butter and 2 tbsp of olive oil. Add the carrot, leek, onion, bell peppers, courgette and fennel seeds. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.

Stir the tomato paste, basil, oregano, thyme, and chili into the vegetables and cook until the tomato paste starts to brown, about 10 minutes.

Next, add the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.

Add crushed tomatoes and passata. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Cut the fish into medium chunks and add to the stew to gently poach.

In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium-high heat. Season all of the seafood with salt and pepper.

Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.

Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.

Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.

Transfer all of the cooked seafood to the simmering stew; or plate the seafood artfully in wide bowls and pour the hot stew over the top.

Serve with grilled sourdough bread and garnish with herbs.

1/3 cup rice vinegar
1/3 cup water
1/3 cup cane sugar
1 tbsp sambal oelek (more or less according to taste)
1 tsp finely minced ginger
1 tsb soy sauce
2 tsp cornstarch dissolved in 1 tbsp water

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week.