Heat 1 tbsp of the garlic butter in a
saucepan and gently cook the onion
for about 5 mins until soft. Tip in the
chopped plum tomatoes and any juice
from the can, the balsamic vinegar and
chilli flakes. Crumble over the stock
cube, add the peppers and potatoes.
Season, then simmer for about 15 mins
until the potatoes are just tender.
Meanwhile, heat a grill to medium,
mix the rest of the garlic butter with
1 tsp of parsley and some seasoning.
Toast the bread lightly on both sides,
then spread one side of each slice with
the butter and return to the grill until
melted and golden. Keep warm.
Add the mixed seafood and fish to the
sauce and heat through for about 5 mins
until the seafood is hot and the fish is
firm and cooked through. Scatter with
remaining parsley and spoon into bowls.
Top each with 2 slices of bread and serve
with green beans, if you like.