Zuppa di Pesce alla Siciliana (Sicilian Fish Soup)

• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 1 tsp Chili flakes
• 200 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 600 ml Fish stock
• 900 g Mussels, fresh, shells closed
• 350 g White fish fillet, firm, skinless
• 250 g Prawns, raw
• 15 g Fresh parsley
• 240 g Crusty white bread, preferably day-old

1. Prepare the seafood: scrub and debeard the mussels, discarding any that are cracked or do not close when tapped. Cut the white fish into large bite-sized pieces. Peel the prawns if needed and pat them dry.
2. Warm the olive oil in a large pot over medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant, without letting the garlic colour.
3. Pour in the white wine and simmer for 2 to 3 minutes to cook off the alcohol. Stir in the tomatoes and fish stock, then bring to a gentle simmer.
4. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Lift the mussels out with a ladle, discarding any that stay closed, and keep them warm in a bowl.
5. Return the broth to a gentle simmer and add the fish. Cook for 3 to 4 minutes until the fish is just turning opaque, then add the prawns and cook for 2 to 3 minutes until pink and just cooked through.
6. Stir the mussels back into the pot and take it off the heat. Finely chop the parsley and stir most of it through the soup, saving a little to finish.
7. Toast the bread until crisp and golden. Ladle the soup into bowls, scatter over the remaining parsley, and serve straight away with the toast for dipping.

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