Peel and finely chop the onions and the garlic cloves.
Heat a saucepan until hot. Add a splash of oil.
Cook the onions and garlic until soft and lightly caramelised. Add the tomatoes and continue cooking over a low heat, until the liquid has evaporated, the flavours have concentrated and the consistency is jam-like. Season with salt and pepper and keep to one side.
Season the fish with salt and pepper. Heat a non-stick pan over a medium heat and cook the cod skin side down until golden brown.
Prepare the cuttlefish if necessary and then cut into cubes.
Heat a heavy bottomed saucepan until hot and add a splash of oil. Seal the cuttlefish until nicely caramelised. Season with salt and pepper.
De-glaze the pan with white wine reduce by half and then add the cinnamon stick, bay leaves and the sofrito. Reduce the heat and carefully add the cod and the fish stock. Cook over a low heat until the cuttlefish is tender and the sauce has thickened.
Preheat the oven to 180'C.
To make the crostini, cut the French stick into large thin rectangles, season and bake for 4 minutes.
Serve the cod with cuttlefish around it with a crostini and a sprinkle of parsley.
«This recipe can also be adapted by replacing the cod with beef meat balls.»