Seafood Soup with Toasted Bread

Ingredients

• 500 g mussels (e.g., littleneck and Venus clams)
• 350 g jumbo shrimp
• 400 g sea bass
• 1 red chili pepper
• 1 large onion
• 2 Garlic cloves
• 6 tbsp Olive oil
• 400 g passata tomato (canned)
• 1 tin saffron (0.1 g)
• 400 ml fish stock
• Salt
• ground black pepper
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 2 tbsp freshly chopped herbs (e.g., parsley and chives)

Instructions

1. 1.

   Wash mussels thoroughly, brush if needed and remove the beard. Discard any already open mussels. Rinse shrimp and sea bass and pat dry. Cut sea bass into pieces and peel and devein shrimp. Wash, deseed and chop chili pepper. Peel onion and garlic and finely dice. Sauté onion, garlic and chili in a large pot with 3-4 tbsp hot oil. Add tomatoes, saffron and stock; season with salt and pepper. Bring to a boil once. In a second pan, briefly sear shrimp and fish in the remaining hot oil. Season with salt and pepper and drizzle lemon juice. Then add mussels to the sauce and simmer for 5-6 minutes. Adjust seasoning with salt, pepper, honey and lemon juice. Sprinkle with freshly chopped herbs before serving. Serve with toasted bread.