Seafood Soup

Serves 4
Prep Time 15 min
Cooking Time 45 min
Ingredients

• 4 tbsp olive oil
• 1 garlic dove, sliced
• 2 tbsp chopped fresh flat-leaved parsley
• 1 dried red chilli, whole
• 200 g/7 oz canned plum tomatoes, chopped
• 1 cod or haddock head
• 125 ml/4 fl oz dry white wine
• 850 ml/1 1/2 pints boiling water
• 450 g/1 lb monkfish fillet
• 280 g/10 oz live mussels
• 450 g/1 lb uncooked prawns
• salt and pepper
• slices sfilatino, or use French bread, each 2-cm/3/4-inch thick

Method

• Heat half the olive oil in a large, heavy-based saucepan.
• Add the garlic, half the parsley and the chilli and cook over a low heat, stirring occasionally, for 3 minutes, until the garlic begins to colour.
• Add the tomatoes, fish head and wine and continue to cook until almost all the liquid has gone.
• Add the boiling water, season with salt and simmer for 20 minutes.
• Meanwhile, remove the grey membrane from the monkfish and cut the flesh into bite-sized pieces.
• Scrub the mussels under cold running water and tug off the beards.
• Discard any mussels with broken or damaged shells and those that do not shut immediately when sharply tapped.
• Peel the prawns, cut a slit along the back of each and remove and discard the dark vein.
• Add the monkfish and mussels to the saucepan and simmer for 4-5 minutes.
• Add the prawns and simmer for a further 2-3 minutes, until they have changed colour.
• Remove and discard the fish head' and the chilli.
• Remove any mussels that have not opened. Add the remaining olive oil and parsley to the soup, taste and adjust the seasoning if necessary.
• Toast the bread and put a slice in the base of 4 warmed soup bowls.
• Ladle the soup over the bread and serve immediately.

Shopping List

• Olive oil
• Garlic
• Flat-leaved parsley
• Red chilli
• Plum tomatoes
• Cod or haddock head (speak to your friendly fishmonger)
• Dry white wine
• Monkfish fillet
• Live mussels
• Uncooked prawns
• French bread