Ingredients

Steps

• Clean fish and shellfish, then cut fillets into large chunks and seafood into manageable pieces.
• Briefly fry the oil, onion, and garlic in a large pan.
• Add tomatoes, wine, chilli, parsley, and fennel seeds, season with salt and pepper, and cook for 15 minutes.
• Add the firmest fish first, then tender fish and shellfish, cooking for 5 minutes until mussels open.
• Rub bread with garlic, drizzle with oil, place in bowls, and pour the soup over to serve.