Pancotto Di Viareggio – a delicious rustic seafood dish to share – Jen Smith – Med Meanderings

Ingredients

• 8-10 slices Tuscan bread
• 200g (7oz) live clams
• 100ml (scant ½ cup) olive oil
• 10 cloves garlic, peeled
• ½ dried red chilli
• 1 tablespoon tomato purée (paste)
• 175ml (¾ cup) dry white wine
• 500g (1lb 2oz) tomatoes, peeled, seeded and diced
• 400g (14oz) cleaned squid, cut into rings
• 1.5 litres (6¼ cups) fish stock
• 400g (14oz) prawns (shrimp), peeled and deveined
• 1 sprig flat-leaf parsley, finely chopped
• salt