Fish Soup Recipe

• 2 lb./900 g. of live mussels.
• 1 lb./450g. of live Clams.
  
• 1 lb./4450g. of firm white fish (Rosada or Monkfish is good) cut in 1/2" slices.
  
• 1 lb./450g. of shell-on uncooked shrimp/prawns.
• 4 Small squid - calamares.
• 4 Cloves of garlic - finely chopped.
• 1/2 a liter of fish stock or one fish stock cube.
• 250 ml./ 2glasses of dry white wine.
• 1 Small roasted red pepper - finely diced.
• Juice of 1/2 a lemon.
• A bunch of parsley - chopped.
• 1 tsp. of turmeric.
• 1 tsp. of cornflour/corn starch.
• Salt and pepper.

1. Put your fish stock and white wine into a large pan and add the (bearded) mussels. You won't use many of the mussels - freeze the rest on the half shell.
   
2. Cook until the mussels open (discard any that don't).
3. Remove the mussels and add the clams. 
4. Cook as before.
   
5. Now - throw in three or four of the shrimp/prawns (for garnish) and cook just until they turn pink.
   
6. Remove and keep for later.
   
7. Now - shell the rest of the prawns  - cut the calamares into 1/2" rounds - and fry in a little olive oil with the garlic until cooked (give them some colour).
   
8. Strain the liquer through a fine seive and return to the pan.
9. Throw in the white fish and stir on a medium heat until cooked.
10. Add the lemon juice, the turmeric, most of the parsley and the cornflour (slaked in a little cold water) and bring back to a simmer.
    
11. Now add the clams, shrimp, calamares and garlic.
12. Arrange your mussels and shell on prawns artistically on your soup plates.
13. Now spoon the soup over the top.
14. Sprinkle on the remaining parsley and serve.