1/2 lb. fish, ling, blue cod, snapper or lemon fish
1/4 c. cooking oil
1 med. onion, diced
1 stalk celery, diced
Salt and pepper
1 1/4 c. water
1/2 bottle dry white wine
1 sm. can shrimp
6-8 scallops
3 blanched tomatoes, roughly chopped
1 tbsp. chopped parsley
1 bay leaf
6 oysters
6 mussels, steamed open

Heat the oil in a large pot, add onion, celery and salt. Cook until tender. Cut the skinned, boneless fish into bite-size cubes; add fish, tomato, parsley, bay leaf, pepper and water. Cook 10 minutes. Add scallops and cook a further 10 minutes. Cook this soup very slowly.

It shouldn't boil rapidly at any stage as this causes the fish to break up. Cut mussels in bite-size pieces. Add mussels, oysters and shrimp. Remove bay leaf. Add wine, heat the mixture to a serving temperature. Accompany with rolls or crusty bread. Serves 4.