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1
Warm the olive oil in a wide, heavy pan over medium heat. Add the garlic and peperoncino and soften for 2 minutes without colouring. Add the sliced sweet peppers and cook, stirring freely at this stage, until they have fully collapsed and melted into a soft, fragrant base — they must surrender all resistance and form a cohesive sauce. This takes approximately 15 minutes. Add the white wine and allow it to reduce by half.
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2
Lay the tub gurnard and monkfish over the pepper base in a single layer. Do not stir; shake the pan gently if adjustment is needed. Cook, uncovered, over a moderate flame for 15 minutes. The liquid should simmer actively but not boil hard — regulate the heat so the stew remains concentrated and never watery.
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3
At the 7-minute mark — that is, 8 minutes before the firm fish is done — add the sole. Lay the pieces over the gurnard and monkfish without pressing down. Continue cooking. The sole is done when its flesh has just turned opaque throughout and yields to the gentlest pressure.
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4
At 10 minutes into the firm fish's cooking time — 5 minutes before completion — add the squid and the mussels. Tuck them in around the fish. The mussels are done when every shell has opened; discard any that remain closed. The squid should be just firmed, not rubbery.
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5
At 12 minutes into the firm fish's cooking time — 3 minutes before completion — add the mantis shrimp. Lay them over the surface. They are done when their shells have turned a deep coral-orange and the flesh beneath is opaque.
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6
Place a thick slice of toasted Abruzzo country bread in the bottom of each warmed bowl. Ladle the brodetto over and around it, distributing all fish types equally. The bread will absorb the concentrated fish broth immediately. Serve without cheese.