Mediterranean Fish Soup

Ingredients: serves 2

a couple of shallots or a white onion

2 celery sticks

1 carrot

2 cloves of garlic

3 tomatoes

sml bunch of parsley, chopped

a bay leaf

a pinch of saffron

600ml fish or veg stock

a selection of fish and shellfish (we used a monkfish tail, mussels, clams and prawns)

• Dice the onion/celery/carrot/garlic and fry in a little oil until softened.
• Dice the tomatoes and add to the veg. Saute for 5 minutes or so.
• Add the stock, saffron and bay leaf and simmer for 20 minutes.
• Cut the monkfish into bite sized pieces and wipe/de-beard the shell fish.
• Add the fish and shellfish to the soup, put a lid on the pan, and allow to simmer for 5 minutes.
• Add the chopped parsley and season with salt and pepper if necessary. Discard any shellfish that haven't opened.
• Serve with crusty bread.