INGREDIENTS

INSTRUCTIONS

Put all the different types of fish and shellfish in seperate bowls.
Lightly crush two of the garlic cloves.
Heat the olive oil in a large saucepan and fry the crushed garlic and whole
chilli for 5-10 minutes or until just coloured.
Add the squid and mix together thoroughly.
Add the white wine and the tomatoes and boil off the alcohol, then cover
and simmer for about 1 1/2 hours.
Meanwhile, put the onion, celery, carrot, chopped parsley and lemon in a
seperate saucepan with about 8 tablespoons fish stock.
Bring to the boil and cook for about 20 minutes or until the vegetables are
soft, then add the huss, shark or swordfish.
Season with salt and pepper, cover and simmer for about 15 minutes or until
the fish is cooked through.
Push this mixture through a sieve and then add to the squid.
Add the monkfish to the pan.
Keep the level of the liquid just over the fish by adding a little more
stock if necessary.
Cook for about 5 minutes, then add the shellfish and stir them in
thoroughly.
Leave to simmer while you prepare the mussels.
Cut the remaining garlic cloves in half and place in a seperate large
saucepan with the parsley sprigs and the wine.
Add the mussels and put over a high heat, shaking the saucepan continously,
for about 7 minutes or until all the mussel shells have opened.
Remove the mussels from the pan with a slotted spoon and discard any that
have not opened.
Add the remaining mussels, with their shells, to the rest of the fish.
Strain the mussel cooking liquid into the fish and heat through for about 4
minutes.
Remove the pan from the heat.
Arrange the toasted bread slices in the bottom of a very large, warmed
shallow serving bowl.
Pour all the fish and the liquid over the bread, sprinkle with parsley and
serve immediately.
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