Brodetto di Pesce (Adriatic-Style Seafood Stew)

Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.

Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.

Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.

Meanwhile, preheat broiler to high.

Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes. Immediately rub with the remaining garlic clove.

Place one slice of bread in each of 8 shallow bowls and top with the stew. Serve with more oil, parsley and bread, if desired.