Fish soup marinara with potatoes

Ingredients

For 2 servings

• Cod200 g
• Shrimp150 g
• Squid200 g
• Mussels300 g
• Chopped tomatoes300 g
• Potatoes250 g
• White wine60 ml
• Extra virgin olive oil2 tablespoons
• Parsley10 g
• Chili pepper1
• Saltto taste

Contains: shellfish, fish, sulphites

Method

1. Wash the mussels under running water, pull off the beards and scrape the shells; discard any that are open or broken.
2. Clean the squid and cut it into rings about 1 cm wide; peel the prawns, removing the dark vein; cut the cod into pieces of about 4 cm. Peel the potatoes and cut them into cubes of about 2 cm.
3. Heat the oil in a wide pot over medium heat with the crumbled chilli and half the chopped parsley for a minute; add the squid and cook for 3 minutes, until white, then deglaze with the white wine.
4. Add the chopped tomatoes, the potatoes and a glass of water, salt, cover and cook over medium-low heat for 20 minutes, until the potatoes are tender and the squid soft.
5. Add the mussels, cover and cook for 4 minutes, until they open; discard any that stay closed.
6. Lay the cod and prawns in the soup, cover and cook over low heat for 5 minutes, until the fish is white and the prawns pink, without stirring so the fish doesn't break up.
7. Finish with the rest of the parsley and serve the soup piping hot in deep bowls.