Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped garlic and sliced chili, and cook gently for 1–2 minutes until fragrant, stirring constantly to prevent browning.

Pour in the white wine and let it simmer for 2–3 minutes over medium heat until slightly reduced and the alcohol smell fades.

Add the crushed tomatoes and a pinch of salt. Stir well and simmer uncovered on medium-low heat for 15–20 minutes, until the sauce thickens and becomes rich and slightly glossy.

Add the monkfish (or firm white fish) and squid to the pot. Stir gently, cover partially, and simmer on low heat for 8–10 minutes until the fish begins to turn opaque and the squid softens.

Add the mussels and clams, cover the pot fully, and cook for 5–7 minutes until the shells open. Shake the pot gently once or twice to help them cook evenly.

Discard any mussels or clams that do not open. Stir carefully to combine all the seafood without breaking the fish pieces.

Add the prawns and cook uncovered for 3–4 minutes on low heat until they turn pink and are just firm to the touch. Taste the broth and adjust salt or chili if needed.

While the prawns cook, toast the bread slices until golden and crisp. Rub each slice with a cut clove of garlic while still warm and place one slice in the bottom of each serving bowl.

Ladle the hot cacciucco over the toasted bread, making sure each bowl gets a mix of fish and shellfish. Drizzle with a little extra olive oil, sprinkle with parsley, and serve immediately with lemon wedges if desired.