Zuppa di Pesce

4 lb. Assorted fish and shellfish, such as clams, mussels, snapper, striped bass, cod, haddock, cleaned squid, shrimp and crab
1/4 cup Olive oil
1 Large yellow onion, chopped
3 cloves Garlic, 2 minced and 1 halved lengthwise
3 tbsp Flat-leaf parsley, chopped
1 tsp Red pepper flakes
1 cup Dry white wine
3 cups Canned tomato puree
6 thick slices Country bread
Sea salt, to taste
Freshly ground black pepper, to taste

If using clams or mussels, scrub well, and discard any that don’t close when touched.
Cut fish fillets into large chunks. If using squid, cut the body into rings about 1 inch wide and the tentacles into medium-sized pieces.
Place all seafood in a bowl of cold salted water and set aside.
Heat oil in a large saucepan over medium heat. Add the onion and sauté until it begins to soften, 3-4 minutes.
Stir in the minced garlic and 2 tbsp of the parsley and sauté about 1 minute, until garlic is fragrant.
Increase the heat to high and add the red pepper flakes and wine. Let the alcohol bubble away for a couple of minutes.
Reduce the heat to medium, stir in the tomato puree and simmer, uncovered, stirring occasionally, about 5 minutes.
Using a slotted spoon, begin adding the seafood. Start with the squid, then add the fish pieces after 10 minutes, end with the shellfish. Once all the seafood is added, reduce heat to low and cook, uncovered, at a low simmer for about 15 minutes. Season with salt and black pepper to taste.
Meanwhile, toast the bread and rub with the cut sides of the halved garlic. Place a slice in each warmed soup bowl.
Discard any clams or mussels that failed to open. Sprinkle with the remaining 1 tbsp parsley.
Ladle a mix of fish, shellfish and broth over the toast in each bowl.

Recipe adapted from Williams-Sonoma.com