Cacciuco alla Livornese

Name: Cacciuco alla Livornese
Ingredients: 2 pounds mixed fish (scorpionfish, whitefish, mullet, etc); 1 1/4 pound calamari, cleaned; 1 pound mussels, scrubbed and de-bearded; 7 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced, plus 1 whole garlic clove; 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup; 1 celery stalk, cut into 1/4-inch dice; 1 Spanish onion, cut into 1/4-inch dice; 1 red chili pepper, thinly sliced; 1 cup of dry white wine; 1 1/4 pounds fresh or canned tomatoes, peeled, seeded and roughly chopped; Salt; 8 large prawns or shrimp, peeled and de-veined; 16 slices Italian peasant bread, toasted or grilled