A hearty Italian seafood stew — shrimp, calamari, clams, mussels and monkfish in a tomato-lobster broth — ladled over toasted ciabatta and ready in about half an hour.
Sweat the garlic, shallots and onion in olive oil over medium/low heat until softened but not colored. Add the tomatoes, lobster stock, rosemary, thyme and pepperoncini and simmer at least 30 minutes, adding more stock if it reduces too much.
Meanwhile, rub the ciabatta slices with the garlic clove, drizzle with oil, salt and pepper, and toast in a 350° oven about 5 minutes until golden. Halve each slice and set aside.
Add the clams and mussels to the broth, cover, and steam 2 minutes until they open; remove with a slotted spoon.
Add the remaining seafood to the broth, season lightly, cover and cook 4 minutes. Return the clams and mussels, stir, and turn off the heat.
To serve, place a ciabatta half in each bowl, add a spoonful of seafood, top with another crouton, and ladle the broth over. Sprinkle with parsley and black pepper.
