Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)

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

INGRIDIENT

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

DIRECTION

Step: 1

Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.

Step: 2

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.

Step: 3

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.

Step: 4

Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.

Step: 5

Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.