Summer fish stew

This store cupboard fish stew is bulked out with bread and is full of fresh, summer flavours

4 slices stale bread, diced

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves , crushed

1 tsp dried chilli flakes

400g can chopped tomatoes

4 frozen white fish fillets, such as cod or pollock 400g can butter beans, drained small pack parsley, roughly chopped

1 lemon, cut into wedges

1 Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.

2 Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.

3 Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.