Caciucco alla Calabrese

Method

Heat olive oil in a large heavy-bottomed pot and gently fry the chopped onion until softened, then add minced garlic and crushed red chilli, stirring for one minute until fragrant. Stir in tomato paste and cook for two minutes, then add the canned tomatoes and simmer for five minutes to create a flavourful base. Add the white wine and allow it to reduce by half, then pour in the fish stock and bring to a simmer. Add the octopus tentacles and squid first as they require longest cooking (approximately ten minutes), followed by the heartier fish pieces, then after five minutes add the mussels, clams, and shrimp, cooking until all shellfish have opened and fish is tender (approximately five to seven minutes total). Season carefully with salt and black pepper, scatter with fresh parsley, and serve in deep bowls with toasted bread for soaking in the broth.