Method:

Prep the fish and seafood: Clean the fish (if not pre-cleaned) and cut into chunks. Slice the squid or cuttlefish and peel the prawns.

Cook the base: Heat olive oil in a large pot. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.

Add the tomatoes and wine: Stir in the crushed tomatoes, red pepper flakes (if using), and white wine. Let it simmer for 5-10 minutes to reduce the liquid slightly.

Add the stock and fish: Pour in the fish stock and bring the mixture to a boil. Reduce the heat to a simmer, then add the fish and squid. Cook for about 15-20 minutes, until the fish is tender and cooked through.

Add prawns and let rest: Add the prawns and cook for an additional 3-4 minutes. Turn off the heat and let the soup rest covered for 10 minutes to let the flavors meld together.

Prepare the bread: While the soup is resting, toast the bread. Rub each slice with garlic, then place them at the bottom of individual serving bowls.

Serve: Ladle the soup over the bread, drizzle with a bit of olive oil, and sprinkle with fresh parsley before serving.

Variations & Tips:

For a spicy version: Add more red pepper flakes or a dash of hot sauce to enhance the heat.

Dietary Substitutions: To make this dish gluten-free, simply skip the bread or use gluten-free bread. For a pescatarian diet, the soup can be made without the prawns or adjusted to only use sustainable fish.

Vegetarian option: Although it’s traditionally a fish-based dish, a vegetable version could substitute fish stock with vegetable broth and add hearty vegetables like zucchini and potatoes.