To begin, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion, celery, carrot, and chili (if using), sautéing until softened and fragrant, about 8 minutes. This forms the aromatic base for the stew, so be patient to ensure the vegetables are fully cooked and infused with flavour.

Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Deglaze the pan by pouring in the red wine, allowing it to simmer for 3-4 minutes until the alcohol evaporates and the liquid reduces slightly. This step adds depth to the stew, bringing out the flavours of the fish.

Stir in the crushed tomatoes and season with a generous pinch of salt and pepper. Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. This will reduce the tomatoes and concentrate their sweetness, creating a rich base for the Cacciucco. If the sauce thickens too much, add a splash of fish stock to maintain a loose, stew-like consistency.

Add the octopus or cuttlefish to the pot, as they take the longest to cook. Pour in the fish stock and bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes until the octopus becomes tender. Stir occasionally to prevent sticking, and adjust the heat as needed to maintain a low simmer. This slow cooking allows the seafood to absorb the flavours of the broth.

Once the octopus is tender, add the squid and firm white fish to the pot. These cook more quickly, so simmer for another 5-7 minutes, being careful not to overcook them. Stir gently to avoid breaking apart the fish pieces.

Now, add the clams, mussels, and shrimp to the pot. Cover and cook for about 5 minutes, or until the shellfish open and the shrimp turn pink and opaque. Discard any clams or mussels that remain closed after cooking. The shellfish will release their juices, adding even more flavour to the stew.

Taste the broth and adjust the seasoning with more salt, pepper, or a touch of chili for heat, if desired. Stir in the freshly chopped parsley for brightness and a final burst of flavour. The stew should be rich and aromatic, with a balance of briny seafood, tomatoes, and subtle spice.

To serve, ladle the cacciucco into bowls, making sure to include a variety of fish, shellfish, and broth in each portion. Serve with toasted bread slices that have been rubbed with garlic—this is essential for soaking up the rich tomato broth. For an extra touch, drizzle the stew with a little extra virgin olive oil just before serving.