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1
Preheat the oven to 350.
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2
Toast the bread directly on the oven rack, turning once, until golden and crisp, about 8 minutes.
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3
Rub the toast with the peeled garlic clove and drizzle with 2 tablespoons of the olive oil.
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4
Turn off the heat and keep the toast warm in the oven with the door ajar.
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5
In a large saucepan, heat the remaining 1/4 cup of olive oil until shimmering.
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6
Add the onion and the minced garlic and cook over moderate heat, stirring, until golden, about 4 minutes.
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7
Add the mussels, cockles and wine and cook over high heat, stirring frequently, until most of the shells have opened and the liquid has reduced by half, 4 minutes.
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8
Add the chopped tomatoes and 3 tablespoons of the parsley, cover and bring to a boil.
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9
Add the fish and shrimp and season with salt and pepper; bring to a boil.
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10
Add the water to slow the cooking.
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11
Simmer over moderately low heat until cooked through, 7 minutes.
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12
With a slotted spoon, transfer the seafood to a large, deep platter, cover and keep warm.
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13
Boil the broth until reduced by one-fourth, 5 minutes, then pour it over the fish stew.
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14
Season the stew with salt and pepper, spoon into bowls and sprinkle with the remaining 1 tablespoon of parsley.
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15
Serve hot, with the garlicky toast.
