A Big Rustic Fish And Panchetta Stew Thickened with Bread

 900 g  Mixed seafood: monkfish;
           -mullet, prawns,
           ; salmon, clams,
           ; mussles, bass,
           ; tuna, etc (2lb)
      1 l  Fresh fish stock; (1 3/4pt)
    170 g  Diced pancetta; (6oz)
    300 ml White wine; (1/2pt)
    1/2    Onion
      3    Garlic cloves
    150 g  Tinned bollotti beans; (5
           -1/2oz)
    150 g  Tinned black beans; (5
           -1/2oz)
      1    Carrot
      1    Leek
      1    Stick celery
      8    New potatoes
      1    Parsnip
    1/4 sm Turnip
      3    Tomatoes
      4    Outer green leaves from a
           -savoy cabbage
     40 g  Fresh flat parsley; (1
           -1/2oz)
     20 g  Fresh coriander; (3/4oz)
     20 g  Fresh chervil; (3/4oz)
      2 sl Fresh farmhouse bread or
           -ciabatta
           Virgin olive oil
           Salt and pepper

  Firstly prepare and cut all the fish into pieces while you prepare
  all the rest of the ingredients.

  Then using a sharp knife, dice all the vegetables into a fine dice -
  apart from the cabbage.

  In a hot pan crisp the diced pancetta, then add the diced vegetables
  and cook for about one minute without colouring. Add the fish in the
  order of which will take the longest to cook, and the beans and the
  stock. Reduce.

  While this is cooking, roughly chop all the herbs and dice the bread
  into small chunks then the cabbage leaves into strips. Then add the
  cabbage and the shellfish at this point because they require very
  little cooking time. Turn up the heat and cook for a few minutes
  before adding the bread and herbs.

  Season well with salt and pepper and serve either in one large bowl,
  or in soup bowls - drizzled with olive oil.