Italian Cacciucco (Fish Stew)

Ingredients

• 300 g firm white fish (such as cod or monkfish, cut into chunks)
• 200 g squid (cleaned and sliced into rings)
• 200 g octopus or cuttlefish (cut into bite-sized pieces)
• 200 g clams (cleaned)
• 200 g mussels (cleaned and debearded)
• 150 g shrimp or prawns (peeled and deveined)
• 400 g canned crushed tomatoes (preferably San Marzano)
• 1 small onion (finely chopped)
• 4 cloves garlic (minced)
• 1 small chili pepper (finely chopped (optional, for heat))
• 1 celery stalk (finely chopped)
• 1 carrot (finely chopped)
• 150 ml dry red wine
• 500 ml fish stock (or vegetable broth)
• 4 tbsp extra virgin olive oil
• 2 tbsp fresh parsley (chopped)
• Salt
• freshly ground black pepper
• Toasted bread slices (rubbed with garlic (for serving))