Ingredients

• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• 1/2 bunch parsley
• 1/2 chili pepper
• 2 tomatoes + 1 tablespoon tomato paste
• 100 ml dry white wine
• 350 ml boiling water
• 300 sea fish fillets (e.g. cod, halibut, sole, monkfish)
• 200 g fresh mussels
• 100 g shrimp + optionally 2 unpeeled shrimp, with heads
• baguette

Preparation

1. Pour olive oil into a large wide pot, add peeled and thinly sliced garlic, diced chili pepper and fry on low heat for about 3 minutes, stirring occasionally.
2. Blanch tomatoes, peel off the skin and dice. Add to the pot and simmer on higher heat for about 5 minutes, stirring occasionally.
3. Add tomato paste, half of the chopped parsley, pour in wine and simmer for another 5 minutes. Pour in boiling water, season with salt and freshly ground pepper and cook on higher heat for about 5 minutes until the sauce reduces and thickens.
4. Cut fish fillets without skin and bones into several smaller pieces. Rinse mussels under running cold water and clean. Peel shrimp out of their shells, slit the back and remove the dark intestinal vein. If you have 2 shrimp with heads, leave them whole.
5. Add mussels, shrimp and fish fillets to the pot with sauce. Cook for about 3 minutes on medium heat, gently stir the ingredients halfway through.
6. Discard all unopened mussels. Add the remaining parsley, season once more if needed. Prepare croutons from the baguette.
7. Ladle the soup into bowls, add croutons. Place a plate for mussel shells next to each serving along with a small bowl of cold water and a slice of lemon (to rinse fingers after the meal).