- 750g (1½lb) fish fillets (use two types, such as a white fish and something like red mullet)
- 500g (1lb) mussels
- 1tbsp olive oil
- 1 onion, peeled and finely sliced
- 1 carrot, scrubbed and finely sliced
- 1 stick celery, finely sliced
- 2 cloves garlic, crushed
- 1 small fennel bulb, finely sliced lengthways
- 400-500ml (13-16fl oz) passata or 1x400g (13fl oz) tin chopped tomatoes
- 1 bay leaf
- Large glass white wine
- 750ml (24fl oz) fish or vegetable stock
- 2tbsp chopped flat-leaf parsley
- Cut the fish into pieces about 5x3cm (2x1¼in). Scrub the mussels and remove any beards. Heat the oil in a large saucepan over a medium-low heat. Add the onion, carrot, celery and garlic, and cook, stirring frequently, for about 7-10 minutes or until soft but not coloured. Add the fennel, passata, bay leaf, white wine and stock, and bring to the boil. Turn down the heat slightly and simmer gently for about 30 minutes.
- Add the fish and mussels, bring to the boil, then simmer for a few minutes or until the fish is cooked through and the mussels have opened. Discard any mussels that haven't opened after about 5 minutes. Sprinkle with the chopped parsley and serve with crusty bread.
You can make the base of the soup ahead of time. When you're ready to serve, just reheat and add the seafood.