1. Bring the water to a boil& add the seafood 2. Cook until all the shells are open; discard any unopened shells. 3. Remove meat and discard the shells. 4. Save the stock and strain. 5. Bring the stock to a boil and add the bread slices. 6. cook 20 minutes. 7. Meanwhile saute the onion, garlic& parsley in the oil until onion is golden. 8. Add to the seafood stockpot. 9. Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg. 10. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
