Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)

Ingredients

• 3/4 lb cod, cut into pieces
• 1/2 lb prawns, peeled and deveined (shells reserved)
• 1 onion, quartered
• 1 carrot, chopped
• 1 stalk celery, chopped
• Salt and ground black pepper to taste
• Water to cover
• 6 tbsp extra-virgin olive oil
• 1/2 small onion, sliced
• 1 red chile pepper, chopped
• 2 cloves garlic, minced (divided)
• 1/2 cup dry white wine
• 1/2 lb tomatoes, chopped
• 1/2 lb clams in shell, cleaned
• 1/2 lb mussels, cleaned and debearded
• 4 slices bread
• 1 clove garlic, halved
• 1 bunch fresh parsley, chopped

Instructions

1. Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. Place cod scraps, prawn shells, quartered onion, carrot, celery, salt, and pepper in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. Strain and reserve the fish stock.
4. Heat olive oil in a saucepan over medium heat. Cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. Pour in wine and cook for 5 minutes. Add tomatoes and bring to a boil.
6. Add cod, prawns, clams, and mussels. Pour in 1 cup of the reserved fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes. Discard any shellfish that do not open.
7. Toast bread in a toaster. Rub garlic halves onto one side of each toasted slice.
8. Place a piece of garlic toast in the bottom of each serving bowl. Ladle soup over the toast and top with fresh parsley.