Ingredients

• 2tablespoons olive oil
• 40g unsalted butter
• 3cloves garlic, finely chopped
• 4king prawns, heads removed, peeled and butter flied
• 500ml fish stock
• 1 cuptomato passata
• 200gfirm white fish fillet, cubed
• 8mussels, washed and debearded
• 1 tablespoonfinely chopped parsley
• 2 tablespoonscream
• 1small french baguette, cut into thick slices
• 1/2lemon, cut into wedges

Method

• Heat oil and butter in a medium saucepan over a medium heat. Add garlic and prawn heads and sweat until opaque. Pour in stock and bring to the boil. Remove prawn heads.
• Pour in tomato passata, prawns, fish and mussels and bring to the boil. Reduce heat to simmer for 3 - 5 minutes or until fish is cooked through. Season with salt and pepper to taste.
• To serve, ladle soup into serving bowls, drizzle with cream and sprinkle with parsley. Serve with bread and lemon to the side.