Italian fish soup

Ingredients for 6 servings:

• 1 kg fish, e.g. cod, redfish, salmon
• 8 king prawns, with shell
• 200 g mussel meat
• 5 tbsp extra virgin olive oil
• 3 onions
• 2 garlic cloves
• 100 g tomatoes, chunky, from the can
• 2 bay leaves
• 2 carnations
• 2 sprigs rosemary
• 250 ml white wine
• 400 ml fish stock
• salt and pepper
• 1 bunch of flat-leaf parsley
• white bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Fish soup

Cut the fish fillet into pieces. Heat 2 tablespoons of oil in a pan. Slice the onion and sauté. Press the garlic through a garlic press and add it. Add the tomato pieces and spices and sauté everything for 5 minutes over medium heat. Add the fish stock and wine and simmer in the pan for another 5 minutes over medium heat. Add the fish pieces, shrimp, and mussels, bring to a boil briefly, and then simmer over low heat for 5 minutes. Season the soup with salt and pepper and sprinkle with chopped parsley. Toast the bread slices and divide them between plates. Pour the hot soup over the top.