Caciucco Alla Livornese (Livorno Fish Stew)

Serves 8

1/2 cup extra virgin olive oil
1 medium-sized onion, finely chopped
1 medium-sized carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup parsley leaves, chopped
a small piece of hot red chili pepper, minced
1 small lobster, in shell
1 lb. large shrimp (king prawns), in shell
1 medium cuttlefish or squid, cleaned and sliced into rings
10 oz. octopus, cut into small pieces
1 cup dry white wine
1/2 cup hot water
10 oz. plum (egg) tomatoes, put through a food mill
salt
1 lb. fresh mussels
1 lb. fresh clams
2 red mullet or small red snapper, filleted and cut into pieces
1 1/4 lb. fillets of white-fleshed fish (scorpionfish or bream), cut into pieces
10 oz. dogfish or shark, cut into pieces
8 thin slices of firm, coarse-textured bread
2 garlic cloves, halved and crushed

1. Heat oil in a large saucepan over moderate heat. Add the onion, carrot, celery, parsley and chili pepper and cook until onion begins to color. Add the lobster, shrimp, squid and octopus and mix well. Cook gently for 10 minutes. Pour in the wine and hot water.
2. Remove the lobster and shrimp, add the tomatoes and simmer for 10 minutes. Season with salt. Remove all the seafood and set aside.
3. Steam the mussels and clams in another large saucepan of water over moderate heat just until open. Add all the remaining fish and simmer until opaque. Return the reserved seafood to the stew.
4. Meanwhile, toast the bread slices and rub with the garlic. Place in bottom of a soup tureen. Pour in the fish stew and serve very hot.