Tuscan fish stew (Cacciucco alla livornese)

1. Clean the squid and cut into 2 cm strips, cut the cod into larger pieces; scrub the mussels under cold water and discard any open ones that don't close when tapped; leave the prawns in their shells.

2. In a large, wide saucepan, cook 3 finely chopped garlic cloves, the chilli flakes and half the parsley in the oil for 2 minutes, add the squid and fry for 5 minutes.

3. Pour in the red wine and let it evaporate, stir in the tomato purée, the peeled tomatoes crushed by hand and the water, and simmer covered over low heat for 25-30 minutes until the squid is tender.

4. Add the cod and simmer for 5 minutes, then scatter the mussels and prawns on top, cover and cook for another 5-6 minutes until the mussels open (discard any that stay closed); season with salt.

5. Meanwhile, toast the bread slices and rub them with the remaining garlic clove.

6. Put the toast in deep plates, ladle the fish and thick broth over it and serve sprinkled with the remaining parsley.

Tip: In Livorno "cacciucco" contains at least five kinds of seafood - use as many kinds of fish and shellfish as you can get fresh; what matters is the thick, garlicky tomato broth.