Cacciuco alla Livornese

• 2 pounds mixed fish (scorpionfish, whitefish, mullet, etc)
• 1 1/4 pound calamari, cleaned
• 1 pound mussels, scrubbed and de-bearded
• 7 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced, plus 1 whole garlic clove
• 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
• 1 celery stalk, cut into 1/4-inch dice
• 1 Spanish onion, cut into 1/4-inch dice
• 1 red chili pepper, thinly sliced
• 1 cup of dry white wine
• 1 1/4 pounds fresh or canned tomatoes, peeled, seeded and roughly chopped
• Salt
• 8 large prawns or shrimp, peeled and de-veined
• 16 slices Italian peasant bread, toasted or grilled

1. Clean and scale (if necessary) all the seafood.
2. Check the calamari for any cartilege and cut into 1-inch pieces.
3. Pour 1 tablespoon olive oil in a medium-sized saucepan with a lid.
4. Heat over a medium-high flame until hot but not smoking.
5. Add the mussels and cover, steaming until the mussels open, about 5 minutes.
6. Remove the mussels, reserving the juices left behind in the pan.
7. In a 12 to 14-inch saute pan, add the remaining oil and heat over a hot flame until hot but not smoking.
8. Add the sliced garlic, parsley, celery, onion, and chili pepper.
9. Cook until the garlic softens and turns a light golden brown, about 5 minutes.
10. Add the wine and let it boil and evaporate.
11. Add the chopped tomatoes, salt to taste and continue cooking, stirring occasionally, for about 5 minutes.
12. Add 2 cups water, reserved mussel juices and the remaining fish (as whole) and bring to a boil.
13. Let the mixture cook at a bare boil, uncovered, until the fish is opaque and flaky, about 20 minutes.
14. Remove the fish from the pan place in a wide flat soup tureen and set aside in a warm place.
15. Bring the liquid to a boil over high heat, add the shrimp then lower the heat and let simmer until the prawns are opaque, about 3 minutes.
16. Add the calamari, and the shucked mussels and let simmer until all the calamari is just cooked through, about 2 minutes more.
17. Cut the remaining garlic clove in half, and use the cut end to rub the toasted bread, imparting a garlic flavor.
18. Discard the garlic clove.
19. Serve the soup hot in warmed soup bowls with the garlic-rubbed toast on the side.

mixed fish, calamari, mussels, extravirgin olive oil, garlic, flatleaf parsley, celery stalk, onion, red chili pepper, white wine, tomatoes, salt, prawns, italian peasant bread

Taken from www.foodnetwork.com/recipes/mario-batali/cacciuco-alla-livornese-recipe.html (may not work)