Italian Fish Soup

Name: Italian Fish Soup
Ingredients: 1 lb cleaned squid, bodies and tentacles separated but kept intact; 1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined; 1/8 teaspoon black pepper; 3/4 teaspoon salt; 1/4 cup olive oil; 3 garlic cloves, finely chopped; 1/2 teaspoon dried hot red pepper flakes; 1/4 teaspoon dried oregano, crumbled; 1 cup dry white wine; 4 1/2 cups water; 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed; 12 mussels (preferably cultivated), scrubbed and beards removed; 4 cups fish stock or bottled clam juice (32 fl oz); 2 (14-oz) cans diced tomatoes in juice; 1 teaspoon sugar; 1 lb skinless halibut fillet, cut into 1-inch pieces; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh flat-leaf parsley; 1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices; 2 tablespoons olive oil; 1 garlic clove, halved crosswise; 2 tablespoons finely chopped fresh flat-leaf parsley; Accompaniment: extra-virgin olive oil for drizzling