Italian Fish Soup

Ingredients

• 1 lb cleaned squid, bodies and tentacles separated but kept intact
• 1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 3 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red pepper flakes
• 1/4 teaspoon dried oregano, crumbled
• 1 cup dry white wine
• 4 1/2 cups water
• 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
• 12 mussels (preferably cultivated), scrubbed and beards removed
• 4 cups fish stock or bottled clam juice (32 fl oz)
• 2 (14-oz) cans diced tomatoes in juice
• 1 teaspoon sugar
• 1 lb skinless halibut fillet, cut into 1-inch pieces
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil
• 1 garlic clove, halved crosswise
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Accompaniment: extra-virgin olive oil for drizzling

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