Take your heaviest pot and place it on the highest flame your stove can achieve. Heat the pot, empty, for 10 minutes. You'll need it blasting hot.
Open the pink wine at the table. This is going to go faster than you think. Toss in the garlic, dry. The cloves will dance while they roast. Cook them a minute or two, without oil.
Add the whole shrimp, scorching the shells. Add the clams, and add chile flakes to taste. When the clams begin to open and spit their juice, add the mussels and just enough white wine to steam them; the wine should make some noise if your pan is hot enough. Cover for 2 minutes.
Add the tomato, folding it in gently to combine and to ensure even cooking. Cover for 1 minute.
Fold in the octopus, squid, cuttlefish, fish fillets and a generous glug of olive oil. Once the flesh of the cephalopods transitions from translucent to opaque, gently fold in the herbs and salt to taste. Turn off the heat and take the pot to the table.
You might place a slice of old bread in the bottom of each bowl and ladle the fish soup over the top. Then pour the Salento rosato and wonder why the hell you ever thought that fish soup was so daunting.