To begin, clean and cut the fish into large chunks, keeping the skin and bones for flavour. Clean squid and prawns, ensuring shells are removed but heads can be kept for extra taste. Move on to preparing the base.

Heat olive oil in a large heavy pot. Add the onions and cook gently until golden and soft. This creates the flavour foundation. Transition to adding garlic and tomatoes.

Stir in the garlic, fresh tomatoes, and tomato paste. Cook until the tomatoes break down into a thick sauce. This base is key for the stew’s rich colour. Proceed to adding wine.

Pour in the white wine and let it simmer for 2–3 minutes to cook off the alcohol. This deepens the flavour. Transition to seasoning.

Add bay leaves, oregano, red wine vinegar, salt, and black pepper. Stir gently to combine before adding liquid. Transition to adding stock.

Pour in fish stock and bring to a gentle simmer. Allow the sauce to reduce slightly for 10 minutes. This forms the broth. Next, add the fish.

Carefully place the chunks of fish into the pot, followed by squid and prawns. Do not stir; instead, gently shake the pot to avoid breaking the fish. Transition to simmering.

Cover the pot partially and simmer gently for 25–30 minutes. The fish will release natural juices, enriching the stew. Avoid stirring to preserve texture.

In the final minutes of cooking, sprinkle chopped parsley over the stew. Adjust seasoning with salt and pepper. Transition to serving.

Serve Brudet hot with slices of rustic bread or a side of creamy polenta. Presentation tip: serve directly from the pot at the table for authenticity, letting diners enjoy the aroma as it is uncovered.