You will need:
- 120 ml olive oil
- 3 leeks , cleaned and sliced
- 2 cloves of garlic , minced
- 1 onion , peeled and chopped
- 2 celery stalks , chopped
- 250 g mushrooms , sliced
- 1 ltr fish stock
- 250 g tinned tomatoes
- 150 ml dry white wine
- 5 ml cayenne pepper , to taste
- 450 g white boneless fish, cut into small chunks
- 900 g mixture of crab, shrimp, and mussels with the beards removed
- fresh parsley, chopped
- salt, to taste
- freshly ground black pepper, to taste
Step 1:
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.
Step 2:
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.
Step 3:
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.
Step 4:
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.
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