Prawn and squid soup with toasted bread

Ingredients

For 1 serving

• Shrimp100 g
• Squid120 g
• Canned peeled tomatoes200 g
• Fish stock150 ml
• Bread60 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Rinse the cleaned squid, pat dry and cut into rings about 1 cm wide; peel the prawns and remove the black vein.
2. In a saucepan warm the oil with the crushed garlic over medium heat for a minute, add the squid and cook for 3 minutes, stirring, until white and opaque.
3. Add the peeled tomatoes crushed with a fork and the fish stock, bring to the boil, lower the heat and simmer gently for 15 minutes, until the squid is tender.
4. Add the prawns and cook for 2–3 minutes, until pink; taste and add a pinch of salt if needed.
5. Meanwhile toast the bread slices until golden. Remove the garlic, finish the soup with chopped parsley and serve with the bread.