Prep time: 25 minutes / Cook time: 15 minutes / Serves: 6 to 8

You will need:

  • 200g hake fillets, chopped into cubes
  • 200g prawn meat
  • 12 whole prawns
  • 200g half shell mussels, rinsed
  • 1 litre chicken, fish or vegetable stock
  • 1 tin of whole peeled tomatoes
  • 250ml dry white wine
  • 2 cloves of garlic, peeled
  • 1 onion, peeled
  • Olive oil
  • Coarse ground sea salt and black pepper
  • A handful of Italian flat leaf parsley, roughly chopped
  • 1 large lemon

Finely chop the onion and garlic. Heat the olive oil in a large pot and gently fry the onion and garlic until soft. Add the wine, whole tomatoes and stock and bring to the boil, breaking up the tomatoes with a wooden spoon. Cover and simmer gently for 30 minutes then season to taste. Add the chopped hake, prawn meat, whole prawns and mussels to the broth, cover and simmer for 10 minutes or until just cooked. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary. Serve the soup drizzled with olive oil and sprinkled with the chopped parsley, with crusty bread on the side.

– Recipe developed by Georgia East