Light fish soup with hake, squid and toasted bread

Ingredients

For 1 serving

• Hake120 g
• Squid100 g
• Canned peeled tomatoes200 g
• Fish stock200 ml
• Celery1
• Bread60 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Wash the celery, pull off the toughest strings and cut it into 5 mm dice. Rinse the cleaned squid and cut it into rings about 1 cm wide; cut the hake into pieces of about 4 cm, removing any bones.
2. In a saucepan heat the oil over medium heat with the crushed garlic and the celery and cook for 3–4 minutes, until the celery softens.
3. Add the peeled tomatoes crushed with a fork and the fish stock, bring to the boil and cook for 10 minutes over medium-low heat.
4. Add the squid and simmer gently for 10 minutes, until tender.
5. Add the hake and cook for another 5 minutes without stirring too much, until opaque white and flaking; taste and add a pinch of salt if needed.
6. Meanwhile toast the bread slices until golden and serve with the soup.