Cacciucco

Instructions

1. Clean the mussels, pull off their beards, and discard any that are open and don't close when tapped.
2. Sweat the chopped onion and one minced garlic clove in the olive oil for 5 minutes.
3. Add the tomato paste, then the crushed tomatoes, the paprika and the stock, and let it simmer for 10 minutes.
4. Cut the squid into rings and the fish into large chunks, then drop them into the broth, starting with the firmest fish.
5. Add the mussels, cover and cook for about 10 minutes, until they open.
6. Toast the bread slices, rub them with the second garlic clove, place them at the bottom of the bowls and ladle the soup over them.