Tuscan Fish Stew

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Toast the bread directly on the oven rack, turning once, until golden and crisp, about 8 minutes.
3. 3
   Rub the toast with the peeled garlic clove and drizzle with 2 tablespoons of the olive oil.
4. 4
   Turn off the heat and keep the toast warm in the oven with the door ajar.
5. 5
   In a large saucepan, heat the remaining 1/4 cup of olive oil until shimmering.
6. 6
   Add the onion and the minced garlic and cook over moderate heat, stirring, until golden, about 4 minutes.
7. 7
   Add the mussels, cockles and wine and cook over high heat, stirring frequently, until most of the shells have opened and the liquid has reduced by half, 4 minutes.
8. 8
   Add the chopped tomatoes and 3 tablespoons of the parsley, cover and bring to a boil.
9. 9
   Add the fish and shrimp and season with salt and pepper; bring to a boil.
10. 10
    Add the water to slow the cooking.
11. 11
    Simmer over moderately low heat until cooked through, 7 minutes.
12. 12
    With a slotted spoon, transfer the seafood to a large, deep platter, cover and keep warm.
13. 13
    Boil the broth until reduced by one-fourth, 5 minutes, then pour it over the fish stew.
14. 14
    Season the stew with salt and pepper, spoon into bowls and sprinkle with the remaining 1 tablespoon of parsley.
15. 15
    Serve hot, with the garlicky toast.