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1
Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes. Pour stock through a large sieve into a large bowl, pressing on and then discarding solids. (You will have about 6 cups stock.)
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2
Put oven rack in middle position and preheat oven to 325u00b0F.
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3
Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan. Bake until toasts are crisp and dry, 15 to 20 minutes.
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4
Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside. Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt.
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5
Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes. Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute. Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes. Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top.
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6
Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes.
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7
Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley.
