Cod and mussel tomato soup with croutons

Ingredients

For 1 serving

• Cod130 g
• Mussels250 g
• Chopped tomatoes150 g
• Bread60 g
• Fish stock200 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Clean the mussels under running water: pull off the beards, scrape the shells and discard any that are broken or open. Cut the cod into pieces of about 4 cm, removing any bones, and chop the parsley.
2. In a wide pan warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is golden; add the chopped tomatoes and the fish stock, salt lightly and cook for 10 minutes over a medium heat, until the sauce thickens slightly.
3. Meanwhile slice the bread and toast it in a dry frying pan over a medium heat for 2 minutes a side, until golden.
4. Lay the cod and the mussels in the sauce, cover and cook for 5 minutes over a medium heat, until the mussels open and the fish is white and flakes; discard any mussels that stay closed.
5. Put the toasts in soup plates, ladle the soup over them and finish with the parsley.