Zuppa di Pesce alla Livornese (Tuscan Fish Soup)

• 3 tbsp Extra virgin olive oil
• 4 cloves Garlic
• ½ tsp Chili flakes
• 800 g Tomato, ripe
• 200 ml Dry White Wine
• 600 ml Fish stock
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Seafood mix
• 15 g Fresh parsley
• 8 slices Sourdough bread, thick-cut

1. Set a large pot over medium heat and warm the olive oil. Thinly slice the garlic and add it with the chilli flakes; cook for 1 minute until fragrant, without letting the garlic colour.
2. Roughly chop the tomatoes and add them to the pot with the salt and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. Pour in the white wine and simmer for 3 to 4 minutes to cook off the alcohol. Add the fish stock, bring to a gentle simmer, then cook for 15 minutes to develop a rich broth.
4. Add the seafood mix and keep the soup at a gentle simmer. Cook for 4 to 6 minutes, stirring once or twice, until the seafood is just cooked through and tender.
5. Meanwhile, toast the sourdough bread until crisp and golden. Finely chop the parsley and stir it into the soup off the heat; taste and adjust seasoning with a little more salt and pepper if needed.
6. Ladle the soup into bowls and serve straight away with the toasted sourdough on the side. Drizzle a little extra olive oil over each portion if you like.

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