Cioppino

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Soak the mussels in water.
Cut the baguette in bias with 1/4 inch in width. Brush with olive oil. Grill until with quadrillage and slightly toasted.
Keep the head of the shrimp. Remove the whiskers. Butterfly cut the shrimp with skin on. Remove the vein.
Remove the head of the squid. Remove the bone and skin of the squid. Remove the ugly tentacles and keep the good one. Cut the body into three rings.
Cut the fish in half, then bias cut.
On a medium heat, put olive oil in the rondeau.
Add onion, salt, red pepper flakes, mussels, clams, pastis and additional olive oil.
Pinsage tomato paste, then deglaze with pastis.
Cover. Steam.
Add canned tomato, then add chicken stock,
Adjust the taste with red pepper flakes and salt.
Add shrimp. simmer.
May remove shrimp to avoid over cooking.
Add squid and fish. Cover then simmer.
Drizzle with pastis.
Add a little bit of lemon juice for freshness, and olive oil.
Garnish with parsley. Transfer to serving pot.
Finish with olive oil and parsley.