- 2 cloves garlic, chopped
- pinch of red pepper flakes
- 1/3 cup olive oil
- 2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
- 1 cup dry white wine
- 2 tomatoes, peeled, seeded, and chopped
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- pinch of salt
- 2 cups water
- 1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
- 1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
- 4 slices coarse country bread, toasted and rubbed on one side with a garlic clove
- In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
- Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
- Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.