Light fish soup with cod, prawns and mussels and croutons

Ingredients

For 1 serving

• Cod120 g
• Shrimp80 g
• Mussels200 g
• Canned peeled tomatoes200 g
• Fish stock200 ml
• Bread50 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Clean the mussels: pull off the beard sticking out of the shell, scrape the shells with a knife and rinse; discard any open ones that don't close when tapped.
2. Peel the prawns, leaving the tail on if you like, and remove the black vein; cut the cod into pieces of about 4 cm, removing any bones.
3. In a saucepan warm the oil with the crushed garlic over medium heat for a minute, until fragrant; add the peeled tomatoes crushed with a fork and the fish stock and cook for 10 minutes over medium-low heat, until the sauce is flavourful.
4. Add the cod and cook gently for 5 minutes without stirring too much, so the pieces stay whole.
5. Add the mussels and prawns, cover and cook for another 4–5 minutes, until the mussels have opened and the prawns are pink; discard any mussels that stay closed and add salt only after tasting, as the mussels are already salty.
6. Meanwhile toast the bread slices in a pan or toaster until golden. Serve the soup with chopped parsley and the toasts.