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Ingredients

¾ pound cod ½ pound prawns 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped salt and ground black pepper to taste water to cover 6 tablespoons extra-virgin olive oil ½ small onion, sliced 1 red chile pepper, chopped 1 clove garlic, minced ½ cup dry white wine ½ pound tomatoes, chopped ½ pound clams in shell, cleaned ½ pound mussels, cleaned and debearded 4 slices bread, or more to taste 1 clove garlic, halved 1 bunch fresh parsley, chopped

Nutrition Info

531 calories carbohydrate: 29.9 g cholesterol: 151.9 mg fat: 24.6 g fiber: 3.7 g protein: 40.7 g saturatedFat: 3.7 g servingSize: - sodium: 569.3 mg sugar: 7.6 g transFat: : - unsaturatedFat: : -

Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan, cover with water. Bring to a boil, reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
Heat olive oil in a saucepan over medium heat, cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine, cook for 5 minutes. Add tomatoes, bring to a boil. Add cod, prawns, clams, and mussels, pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

4 servings

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.