Seafood Stew

Ingredients

• 2 fillet anchovy minced
• 1  crusty baguette 
• 0.3 teaspoon peppercorns black
• 2  carrots thinly sliced thin
• 1 rib celery stalks thinly sliced
• 1 cup wine dry white
• 0.5 cup parsley fresh finely chopped
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 1 medium onion halved thinly sliced chopped
• 0.5 teaspoon pepper dried red hot crumbled
• 2 teaspoons salt 
• 2 lb squid rings cleaned
• 1.5 tablespoons tomato paste 
• 8 cups water cold
• 0.3 lb fish fillet mixed whole black red with skin, reserving heads and bones for stock cleaned (such as bass, branzino, daurade, snapper, and rouget)

Equipment

• bowl
• oven
• pot
• sieve
• baking pan

Directions

1. Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes.
2. Pour stock through a large sieve into a large bowl, pressing on and then discarding solids. (You will have about 6 cups stock.)
3. Put oven rack in middle position and preheat oven to 325°F.
4. Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan.
5. Bake until toasts are crisp and dry, 15 to 20 minutes.
6. Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside.
7. Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt.
8. Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes.
9. Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes.
10. Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute.
11. Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes.
12. Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top.
13. Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes.
14. Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley.