Step 1: Place the Sugo, Chicken Stock, saffron and oregano in a large saucepan and bring to a gentle simmer.

Step 2: Clean the squid tubes and tentacles.

Step 3: Place a large fry pan over a medium to high heat and add 1 tablespoon of Extra Virgin Olive Oil. Quickly seal the fish fillets and squid in the pan for 10 to 20 seconds on each side.

Step 4: Remove the fish fillets and squid, place in the pan with the Sugo and gently simmer for 3 to 4 minutes or until just cooked. Add the finely sliced fennel to the pot.

Step 5: Season with Vino Cotto and enrich with a tablespoon of Extra Virgin Olive Oil.

Step 6: Preheat oven to 140C.

Step 7: To make the sour dough croutons, tear half a loaf of sour dough into small 4 centimetre chunks then toss with 2 tablespoons of Extra Virgin Olive Oil and season with a little sea salt and freshly cracked pepper.

Step 8: Toast in the preheated oven for 15 minutes or until dried and just beginning to colour.