Ingredients

• 400 g white fish fillets
• 200 g large prawns
• 300 g fresh mussels
• 4 tbsp olive oil
• 1 piece onion
• 3 clove garlic cloves
• 2 tbsp tomato paste
• 400 g canned diced tomatoes
• 1000 ml fish stock
• 100 ml white wine
• 3 tbsp fresh dill
• 2 tbsp lemon juice
• 2 piece bay leaves
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Prepare the seafood

   Cut the fish fillets into 3cm chunks and peel the prawns, leaving tails on if desired. Clean the mussels thoroughly under cold running water for 3-4 minutes, scrubbing shells and removing beards. The mussels should close when tapped - discard any that remain open. Do not use mussels that are already open or damaged.

2. Sauté aromatics

   Finely dice the onion and mince the garlic cloves. Heat olive oil in a large pot over medium heat for 1-2 minutes. Add onion and cook for 5-6 minutes until softened and translucent. Add garlic and cook for another 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

3. Build tomato base

   Add tomato paste to the pot and cook over medium heat for 2-3 minutes, stirring constantly until it darkens slightly. Add canned tomatoes and bay leaves, cooking for 5-7 minutes until the mixture thickens and becomes aromatic. The tomatoes should break down and release their juices. Do not cook on high heat or the tomatoes will splatter.

4. Add liquid and simmer

   Pour in white wine and let it simmer over medium heat for 2-3 minutes to cook off the alcohol. Add fish stock and bring to a gentle boil, then reduce to low heat and simmer for 10-12 minutes. The broth should develop a rich orange-red color and aromatic steam. Do not boil vigorously or the broth will become cloudy.

5. Cook mussels first

   Add cleaned mussels to the simmering broth and cover the pot. Cook over medium heat for 4-5 minutes until mussels open completely. Remove any mussels that haven't opened after this time. The opened mussels should reveal plump, orange-colored meat. Do not overcook or the mussels will become rubbery.

6. Add remaining seafood

   Gently add fish chunks and prawns to the pot. Cook over low heat for 4-6 minutes until fish flakes easily and prawns turn pink and curl. The fish should be opaque and prawns bright pink throughout. Do not stir vigorously or the fish will break apart.

7. Final seasoning

   Remove bay leaves and stir in fresh dill, lemon juice, salt, and black pepper. Taste and adjust seasoning over low heat for 1-2 minutes. The soup should be well-balanced with bright, fresh flavors and visible herb flecks. Do not add more lemon juice than specified or it will overpower the seafood.

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