Cacciucco (Tuscan Fish Stew)

• 4 tbsp Extra virgin olive oil
• 6 cloves Garlic
• 1 tsp Chili flakes
• 250 ml Dry White Wine
• 700 ml Tomato passata
• 300 ml Water
• 1 ½ tsp Fine sea salt
• 800 g Seafood mix
• 15 g Fresh flat-leaf parsley
• 8 slices Sourdough bread

1. Warm 3 tbsp of the extra virgin olive oil in a Dutch oven over medium heat. Thinly slice 4 cloves of the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the chili flakes for 10 seconds.
2. Pour in the dry white wine and let it bubble for 2 to 3 minutes to cook off the alcohol. Stir in the tomato passata, water and fine sea salt. Bring to a gentle simmer.
3. Simmer the sauce gently, partially covered, for 35 to 40 minutes, stirring now and then, until it tastes rounded and slightly thickened. Keep the heat low so it does not catch on the bottom. Taste and adjust with a little more fine sea salt if needed.
4. While the stew simmers, toast the sourdough bread until crisp and golden. Cut the remaining 2 cloves of the garlic in half and rub the cut side over the hot toast. Drizzle with the remaining 1 tbsp extra virgin olive oil.
5. Add the seafood mix to the gently simmering tomato base and stir once to submerge. Cook at a bare simmer for 5 to 8 minutes, just until the fish is opaque and the shellfish is tender. Take off the heat as soon as it is done to avoid overcooking.
6. Finely chop the fresh flat-leaf parsley and stir most of it into the stew. Ladle the cacciucco over the garlic-rubbed toast in warm bowls. Finish with the remaining parsley and serve straight away.

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