Recipe courtesy of Seafish.

Serves 4

Prep time: 13-15 minutes
Cooking time: 20-25 minutes

Ingredients

700g (1lb 9oz) assorted fish fillets such as hake, whiting, red mullet, etc.
250g pack of cooked seafood cocktail
5 x 15ml spoon (5 tablespoons) olive oil
2 onions, sliced
2 carrots, sliced
2 celery stalks, sliced
1 handful flat-leaf parsley, chopped
2 cloves garlic, chopped
2 red chillies, finely sliced
2 bay leaves
2 sprigs of fresh thyme
2 average glasses Italian red wine
6 vine tomatoes, peeled, seeded and chopped
1 ltr (1¾ pints) fish stock
salt and black pepper
12 slices Italian ciabatta

Method

Preheat the oven to 200ºC/ 400º F, Gas Mark 6 Cut all the fish fillets into large chunks and season.

In a large pan, heat 3 x 15ml spoon (3 tablespoons) olive oil and add the onions, carrots, celery, cooking for 2 minutes.

Add the parsley, garlic, chillies, bay leaves and thyme. Cook for 3 - 4 minutes.

Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes.

Add the tomatoes fish and stock. Bring to a simmer and cook for about 15 minutes before adding the seafood cocktail.

Drizzle the bread with remaining olive oil and bake in the oven for 5 minutes.

Lay the fish in the bottom of 4 bowls and ladle over the fish soup.

Serve with the bread, to soak up all the lovely fish juices.