Tuscan Fish Stew

Ingredients

• 1½ cups onion chunks
• 1 cup celery chunks
• ½ cup carrot chunks
• 2 tablespoons sliced garlic, plus 2 whole cloves
• 1 teaspoon crushed red pepper
• 2 tablespoons chopped fresh Italian parsley
• 5 sage leaves
• 3 tablespoons extra virgin olive oil
• ½ pound squid or cuttlefish, cut into strips
• 1 cup dry white wine
• 2 cups canned whole tomatoes, with their juice, pureed (see Notes)
• A 1-pound grouper or red snapper, cleaned and cut into 2-inch cubes
• ½ pound (12 medium) peeled shrimp
• 1¼ pounds (about 30) mussels, scrubbed and debearded
• 1½ pounds (about 2 dozen) small clams, scrubbed
• 4 cups fish stock (see headnote) or vegetable stock
• Salt
• Freshly ground black pepper
• 6 slices thick crusty bread

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