Zuppa di Pesce

Method

Heat olive oil in a large heavy-bottomed pot and gently soften the onions and garlic until translucent, about 3 minutes. Add the squid and cook for 2 minutes, then pour in the white wine and let it reduce by half. Stir in the canned tomatoes, fish stock, saffron and chilli flakes, bringing to a gentle simmer. Add the firm white fish chunks and simmer for 4 minutes, then add the prawns and simmer for a further 2 minutes. Add the clams and mussels, cover the pot and cook until the shells open (about 3-4 minutes), discarding any that remain closed. Season to taste with salt and pepper, then ladle into serving bowls and garnish generously with fresh parsley. Serve immediately with toasted sourdough bread for dipping.