Zuppa di Pesce

4 lb Assorted fish and shellfish, such as clams, mussels, snapper, cod, haddock, squid, shrimp or crab
Sea salt, to taste
Black pepper, to taste
1/4 cup Olive oil
1 large Yellow onion, chopped
2 cloves Garlic, minced
1 clove Garlic, halved lengthwise
3 tbsp Fresh flat-leaf parsley, chopped
1 tsp Red pepper flakes
1 cup Dry white wine
3 cups Tomato puree
6 thick slices Country bread

Cut fillets into large chunks. Chop calamari into rings about 1 inch wide and the tentacles into medium-size pieces. Scrub and shellfish and discard damaged any ones. Place all the seafood in a bowl with cold, salted water and set aside.
Warm the olive oil over medium heat. Add the onion and sauté until it softens, 3-4 minutes. Add the minced garlic and 2 tbsp of the parsley. Continue sautéing until the garlic is fragrant, another 1 minute.
Increase the heat to high, add the red pepper flakes and wine. Let the alcohol burn off for a few minutes, then reduce the heat back down to medium.
Add the tomato puree and simmer, uncovered, stirring occasionally, for about 5 minutes.
Begin adding the seafood to the soup. Start with the squid, then the fish chunks after 10 minutes and ending with the shellfish. Once all the seafood is added, reduce the heat to low and cook, uncovered, at a slow 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 1 bread slice in each soup bowl.
Transfer the soup to a serving bowl and sprinkle with the remaining 1 tbsp parsley.
Ladle a mix of fish, shellfish and broth over the bread in each bowl.
Serve immediately.

Recipe adapted from William-Sonoma.com