Bistro des Z'Artes

Ingredients

150g Prawns (can be just the heads & shells, use the tails for some other dish or add to the soup at a later stage)

30ml Olive oil

1 Onion

3 cloves of Garlic

1 bunch Coriander

1 Tomato

1tsp Oregano

Salt & pepper to taste

80g Peas

150g Mixed fish & seafood in cubes

1,5ltr Water

80g Stale rustic bread

Method

1. Fry off the prawn heads, & shells in the olive oil until very well coloured 6 cooked through.
2. Add the chopped onion, half the coriander (mainly stems) and cook off more.
3. Add the chopped tomatoes & cook out for 10 more minutes.
4. Add water & simmer for 20mins.
5. Blend & strain.
6. Season with salt & pepper & bring back to the boil.
7. Toast the stale rustic bread with olive oil.
8. Add the toasted bread & simmer for a while, then blend.
9. To serve add the peas, the rest of the chopped coriander & the diced fish.
10. Simmer for 5 minutes & serve in hot soup plates.