Prepare the seafood: Using fish tweezers, remove any remaining pin bones from the cod and monkfish, then cut them into bite-sized chunks. Clean the squid by removing the skin, the clear cartilage bone, and the beak between the tentacles. Slice the squid tubes into rings.
Start the broth base: In a large soup pot, heat a drizzle of olive oil and sauté the finely chopped onion along with the halved cherry tomatoes. Add the squid rings and cook for a few minutes. Deglaze with a tablespoon of white wine, then cover with plenty of hot water. Season with salt and let simmer gently.
Cook the clams: While the squid is cooking, heat a drizzle of olive oil and two cloves of garlic in a wide skillet. Add the thoroughly purged clams, cover with a lid, and cook over medium-high heat for a few minutes until they have fully opened. Remove from the heat and allow them to cool slightly.
Prepare the garlic toast: Slice the Tuscan bread and grill or toast it with a light drizzle of olive oil. While still warm and crisp, rub the surface of each slice with the remaining peeled garlic clove.
Shell and strain the clams: Once warm to the touch, remove the clams from their shells (discarding any unopened shells). Strain the flavorful cooking liquid through a fine-mesh sieve and pour it directly into the pot with the squid.
Add the fish: Add the pieces of monkfish and cod to the simmering broth. Gently shake the pot by the handles to distribute the fish evenly, avoiding the use of a spoon so the delicate fillets stay intact.
Finish the stew: Peel the shells from the prawns and add them to the pot just a few minutes before taking it off the heat. Turn off the heat completely, then fold in the shelled clams and a sprinkle of finely chopped parsley. Serve immediately with the prepared garlic toast.
Tips
Boneless option: If you want a completely bone-free stew, substitute the fin fish with a combination of squid, cuttlefish, king prawns, mussels, and clams.
Choice of fish: Red mullet is a classic, deeply flavorful soup fish that pairs wonderfully in this brodetto; just be cautious of its many small bones.
Flavor and consistency: For a spicy kick, add a finely chopped fresh red chili pepper to the sofrito. If you prefer a richer, thicker broth, stir in a glass of smooth tomato passata while cooking.
