1 carrot, peeled and cut into 1cm/½in pieces
1 celery stick, roughly chopped
1 small fennel bulb, cut into 8 pieces
2 garlic cloves, 1 finely chopped and 1 halved
1 leek, roughly chopped
2 tbsp roughly chopped fresh flatleaf parsleyÌý
500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed
pinch dried chilliÌýflakes or chilli powder
1 bay leafÌý
salt and freshly ground black pepper
½ tsp crushed fennel seeds
3 tbsp olive oil
250g/9oz palourde clams, scrubbed and debearded
200g/7oz monkfish fillet, trimmed
250g/9oz mussels, scrubbed and debearded
4 large prawns, heads and shells on
150²µ/5½´Ç³ú red mullet fillet
200g/7oz sea bass or sea breamÌýfillet
1 small ciabatta loaf, cut into 2cm/¾in slicesÌýand toasted
100ml/3½fl oz white wineÌý