Method

Start by making the garlic bread. Put the flour, yeast, sugar and salt into a bowl. Add the butter and rub it in. Make a well in the centre and add the water, then bring the dough together and knead for 10 minutes, until it is smooth and stretchy. Put it back into the bowl, cover and leave to prove for 1 hour, or until the dough has doubled in size.

Have ready a roasting tray, lightly greased and with semolina sprinkled over the base. Knock the dough back in the bowl, then tip out on to a floured surface. Divide it into golfball-size pieces and put them on the tray, leaving small gaps in between to give the dough room to grow.

Cover and leave to prove until doubled in size.

Now on to the stew. Put the oil into a pan over a medium heat, and when it’s hot add the chorizo and cook until some of the spices have been released. Add the mustard seeds and allow them to sizzle. Then add the garlic and cook until golden. Add the chopped tomatoes, salt, tomato purée, chilli powder and vinegar, and cook on a medium heat for 10 minutes.

Preheat the oven to 160°C/fan 140°C and bake the garlic bread for 30–35 minutes.

Now add your white fish to the stew and cook for a few minutes with the lid on. Then take off the lid, add the water and leave to simmer on the lowest heat.

Take the stew off the heat and mix in the salmon and parsley. Put the lid on the pan to keep it hot.

Meanwhile melt the butter and add the garlic, parsley and rock salt.

As soon the rolls come out of the oven, brush all the butter on top of the hot rolls.

Serve the stew with the hot garlicky bread