Hearty Seafood Soup

• 2 1/4 pounds mussels live, cleaned with any dead mussels removed
• 15 prawns large raw, peeled and deveined
• 5 1/4 ounces squid fresh prepared, cut into bite-size pieces
• 2/3 pound cod or other white fish fillet, cut into chunks
• 6 smoked streaky bacon rashers, finely sliced
• 1 tablespoon tomato puree
• 2 11/16 cups chopped tomatoes
• 2 cups fish stock
• 1 bottle dry white wine
• 3 sticks celery finely chopped
• 2 onions 1 red 1 white, but not essential, fairly finely chopped
• 1 shallot large, finely chopped
• 3 cloves garlic finely sliced or crushed
• 3 dashes Tabasco optional
• 1 handful fresh parsley finely chopped
• crusty bread Lots of

1. 1. Prepare all the seafood in advance and keep refrigerated until needed.
2. 2. Gently fry the celery, onions, shallot and bacon in plenty of olive oil in a large heavy pot. Fry for 6 or so minutes until the vegetables have softened and the bacon is cooked.
3. 3. Add the puree and stir in, stirring regularly for about 2 minutes.
4. 4. Turn up the heat and add the wine. Once the wine is bubbling, reduce heat slightly and, letting it bubble moderately reduce by half (about 20 minutes).
5. 5. Add the chopped tomatoes, stock, garlic and tabasco. Bring to a simmer and simmer for another 20 minutes or so.
6. 6. Add the white fish (it will break apart, but that's fine).
7. 7. After 5 minutes, turn heat up high until bubbling quite hard. Add mussels and prawns, stir in and cover. Cook covered on a high heat for 4 minutes, then add the squid, stir, re-cover and cook for a further 2 minutes.
8. 8. Just before serving, stir in the fresh parsley. Dish up and enjoy with the crusty bread!

mussels live, prawns, fresh prepared, fillet, bacon rashers, tomato puruee, tomatoes, fish stock, white wine, celery, onions, shallot, garlic, handful fresh parsley, crusty bread

Taken from www.yummly.com/recipe/Hearty-Seafood-Soup-1691592 (may not work)