Fish and shellfish soup

Ingredients for 4 portions

• 500 gFresh clams
• 300 gShell-on prawns
• 1.5 lFish stock
• 1Yellow onion, finely chopped
• 1Bell pepper, finely chopped
• 2 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 4 tbspOlive oil
• 50 mlBrandy
• 100 gRice
• to tasteSalt
• 500 gHake fillet, in chunks
• 2 tbspParsley, chopped

Method

1. Put the clams in a bowl of cold salted water and leave them while you prepare everything else, so they release any sand.
2. Peel the prawns and put the tails in the fridge. Put the heads and shells in a pan with the fish stock.
3. Bring the stock to the boil and simmer for 10 minutes. Strain it, pressing the heads well to squeeze out all their flavour.
4. Meanwhile, chop the onion, pepper and garlic and grate the tomatoes.
5. Heat the oil in a large pot and soften the onion, pepper and garlic over a medium heat for 8 minutes.
6. Add the tomatoes and cook for 5 minutes. Pour in the brandy and let it bubble for 1–2 minutes to cook off the alcohol.
7. Pour in the strained stock and the rice, season with salt and simmer over a medium heat for 15 minutes.
8. Drain the clams and add them to the soup with the hake and prawn tails. Simmer for 4–5 minutes, until the clams open and the fish is cooked through. Discard any clams that stay closed.
9. Sprinkle with the parsley, check the seasoning and serve piping hot.

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