1. Clean the shellfish. 2. Now take the heads and shells from shellfish to make the fish stock. Boil together with the celery carrot and onion for 20 minutes. 3. In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley. 4. Puree the tomatoes and stir into the fish stock. 5. When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes. 6. Cut the shellfish into thin strips and add to the soup. Cook for a further five minutes then add the chilli pepper, if desired. 7. Check the salt. 8. Drizzle over olive oil and scatter over chopped parsley. 9. Serve with thick slices of toasted good quality bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
