Summary

Ingredients

• 1 kg fish, e.g., Cod, redfish, salmon
• 8 king prawns, with shell
• 200 g mussel meat
• 5 tablespoon extra virgin olive oil
• 3 onion (s)
• 2 cloves garlic)
• 100 g tomato (s), chunky, from the can
• 2 bay leaves
• 2 carnation (s)
• 2 sprigs rosemary
• 250 ml white wine
• 400 ml fish stock
• salt and pepper
• 1 bunch parsley, smooth
• White bread

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Instructions

1. Cut the fish fillet into pieces.
2. Heat 2 tablespoons of oil in a saucepan. Cut the onions into strips and sauté. Press the garlic through the garlic press and add. Add tomato pieces and spices and sauté everything for 5 minutes over medium heat. Add fish stock and wine and let simmer in the pot for another 5 minutes over medium heat.
3. Add the pieces of fish, prawns and mussels, bring to the boil briefly and then simmer over a low heat for 5 minutes.
4. Season the soup with salt and pepper and sprinkle with chopped parsley.
5. Roast the bread slices and distribute them on the plates. Pour the hot soup over it.