Elegant Livorno Fish Stew

Cut the fish into 1-inch slices and refrigerate until needed. Discard any open clams and mussels that do not close when sharply tapped, and return the remainder to the refrigerator until needed.

Heat the oil in a large saucepan or Dutch oven over medium-low heat. Add the celery, carrot, onion, garlic, chile, bay leaf, 1 tablespoon parsley, and salt to taste; saute until all the vegetables are tender, about 20 minutes.

Stir in the wine and simmer, uncovered, about 5 minutes. Stir in the canned tomatoes with their juice, and continue simmering, stirring occasionally, about 20 minutes.

Remove the garlic and bay leaf; discard. Add the fish slices and simmer 5 minutes. Gently stir in the shellfish and lobster meat. Continue simmering until the clams and mussels open, about 10 minutes; discard any that remain closed.

Meanwhile, toast the bread slices. Sprinkle the soup with the remaining 1 tablespoon parsley and serve with the toasted bread slices.

NOTES: Italian fish stews are hearty main dishes. Many versions are found along the coast, and each village seems to have a version using the fish that is caught locally. Some flexibility in fish selection is admissible in order to use what is available at the time.