Heat the oil in a large saucepan, add the onion, garlic, coriander and thyme and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened. Add the fennel and red pepper and cook, stirring frequently, for 10 minutes until softened.
Stir in the tomatoes, stock and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 30 minutes. Stir in the olives and parsley and simmer, uncovered, for a further 10 minutes.
Meanwhile, heat a ridged griddle pan until hot. Add the bread slices and cook until toasted and charred on both sides. Drizzle liberally with oil.
Serve the stew hot with the toasted bread.