Soak the shellfish

• Rinse the clams, mussels and shellfish with salt.
• Soak them in water to release any sand, then drain.

Cook the octopus

• Gradually submerge the octopus in water so its tentacles curl.
• Add the onion, carrot and celery.
• Cook until tender, then cut the tentacles.

Steam the lobster

• Clean the lobster.
• Steam it until the shell turns red.
• Cut the lobster meat into pieces.

Toast the bread

• Slice the bread and drizzle with olive oil.
• Grill until golden and crisp.

Sauté the shrimp and langoustines

• Heat olive oil in a pan with the garlic and chili pepper.
• Sauté the shrimp and langoustines until just cooked.
• Set the mixture aside for the assembly.

Cook the mussels, then the clams and shellfish

• Place the mussels in a baking dish with parsley and white wine.
• Once cooked, remove the mussels and replace them with the clams and shellfish in the same dish.

Make the broth sauce

• Add the fish stock to the shellfish cooking broth.
• Simmer briefly to combine.

Assemble the dish

• Layer the toasted bread in the baking dish.
• Add the clams, mussels, shellfish, shrimp, octopus tentacles and lobster.
• Pour the broth sauce over everything and serve with lemon wedges.