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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 4
- water to cover
- salt and ground black pepper to taste
- 1/2 cup dry white wine
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 onion, quartered
- 6 tablespoons extra-virgin olive oil
- 1 stalk celery, chopped
- 1 clove garlic, halved
- 1/2 small onion, sliced
- 1 bunch fresh parsley, chopped
- 3/4 pound cod
- 1/2 pound prawns
- 1 red chile pepper, chopped
- 1/2 pound tomatoes, chopped
- 1/2 pound clams in shell, cleaned
- 1/2 pound mussels, cleaned and debearded
- 4 slices bread, or more to taste
- Carbohydrate 29.9
- Cholesterol 152
- Fat 24.6
- Protein 40.7
- Sodium 569
- Calories 531 calories;
Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps. Place cod 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. Strain and reserve fish stock. 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. 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. Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread. Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
