Fish Casserole from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco T

Ingredients

• 1.6 kg/3½ lb fish, a mixture of red mullet, monkfish, whiting, gurnard, sole, mussels and Dublin Bay prawns as available
• 1 onion, very finely chopped
• 425 g/15 oz squid
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, crushed
• 150 ml/¼ pt dry white wine
• 6 ripe plum tomatoes, peeled, seeded and chopped
• 425 g/15 oz plum tomato passato or coulis
• white wine vinegar
• toasted country bread
• 3 tablespoons finely chopped parsley