Cioppino

Instructions

1. In a large casserole, heat the olive oil and sweat the sliced onion and pepper for 5 minutes.
2. Add the chopped garlic, tomato paste and bay leaf, and cook for a minute, stirring.
3. Deglaze with the white wine and reduce by half, about 3 minutes.
4. Add the chopped tomatoes and stock, season and simmer for 15 minutes over low heat.
5. Cut the fish into large chunks and add them to the broth with the clams, then cover for 3 minutes.
6. Add the mussels and prawns, cover and cook until the shellfish open, about 4 minutes. Discard any that stay closed.
7. Toast the slices of bread and rub them with a cut clove of garlic.
8. Divide the stew among deep bowls and serve with the toasted bread.