Tuscan Seafood Stew
Rinse and peel clams and mussels. Boil clams and mussels in white wine, cover and simmer for 5 minutes, until shells have opened. Remove from heat and discard closed shells. Rinse and pat dry fish fillets and cut into pieces. Rinse squid. Blanch tomatoes and peel, core and dice. Peel and chop onion and garlic. Rinse chili pepper. Heat 2 tablespoons of oil in a pan. Sauté chili, garlic and onion. Deglaze with fish broth and add squid. Cover and simmer for about 20 minutes. Add fish and tomatoes and cook for additional 5-8 minutes. Sprinkle with parsley, let stand briefly and season with lemon juice, salt and pepper.
Cut the ciabatta into thin slices and fry until golden brown in remaining oil. Place on paper towel to absorb excess oil. Ladle soup into bowls and serve with ciabatta.