Ingredients

• 0.75 pounds cod
• 0.5 pounds prawns
• 1 onion , quartered
• 1 carrot , chopped
• 1 stalk celery , chopped
• salt and ground black pepper to taste
• water to cover
• 6 tablespoons extra-virgin olive oil
• 0.5 small onion , sliced
• 1 red chile pepper , chopped
• 1 clove garlic , minced
• 0.5 cups dry white wine
• 0.5 pounds tomatoes , chopped
• 0.5 pounds clams in shell , cleaned
• 0.5 pounds mussels , cleaned and debearded
• 4 slices bread , or more to taste
• 1 clove garlic , halved
• 1 bunch fresh parsley , chopped

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Nutrition per serving