Ligurian ciuppin with toast

Ingredients

For 1 serving

• Hake120 g
• Red mullet80 g
• Shrimp60 g
• Canned peeled tomatoes150 g
• Onion40 g
• Celery30 g
• Carrots40 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Peel the onion, carrots and garlic, wash the celery and chop everything finely. Remove skin and bones from the hake and red mullet and cut into pieces; peel the prawns and remove the vein.
2. In a saucepan heat the oil over medium heat and fry the vegetables for 6–7 minutes, until soft and lightly golden.
3. Add the crushed peeled tomatoes, two glasses of water and a pinch of salt and cook over medium-low heat for 10 minutes.
4. Add the hake and mullet and cook for 10 minutes, until the fish flakes; blend half the soup with a stick blender and return it to the pan, so it turns velvety.
5. Add the prawns and cook for 3 minutes, until pink and opaque; adjust the salt and pepper.
6. Meanwhile toast the sliced bread for 2 minutes per side, until crisp, and serve it with the soup.