Zuppa di Pesce alla Pugliese (Puglian Tomato Fish Soup)

• 3 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 700 ml Tomato passata
• 150 ml White wine
• 400 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Seafood mix, thawed if frozen
• 15 g Fresh parsley
• 1 medium Lemon, unwaxed if possible
• 8 slices Crusty white bread, preferably day-old

1. Warm the olive oil in a large pot over medium-low heat. Thinly slice the garlic and cook for 1 to 2 minutes until fragrant but not coloured.
2. Stir in the tomato passata, white wine and water, then season with the fine sea salt and black pepper. Bring to a gentle simmer and cook for 15 minutes, stirring now and then, until the broth tastes rounded and slightly thickened.
3. Add the seafood mix and return to a gentle simmer. Cook for 5 to 8 minutes, just until the seafood is opaque and tender; do not boil hard or it can turn tough.
4. Finely chop most of the parsley and stir it into the soup, reserving a little for serving. If using the lemon, finely grate in a little zest and squeeze in a small amount of juice to brighten the broth, then taste and adjust seasoning.
5. Toast the crusty white bread until crisp and golden. Ladle the soup into bowls and finish with the reserved parsley, serving the toast alongside for dipping.

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