Download ImageIngredients3 tbsp olive oil1 large onion (diced)5 cloves garlic (minced)1 bay leaf1 tsp fennel (toasted & ground)1/8 tsp dried basil1 tsp chilli flakes (plus more for garnish)1 tbsp tomato paste2 cups tomatoes (diced)5 cups fish stock1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)500 g mussels or clams (scrubbed & debearded)500 g prawns or shrimps (cleaned & deveined)500 g fish fillets of choice (cut into 2 cm chunks)1 tbsp parsley (chopped)lemon wedges (optional)StepsHeat oil in a large pot on medium high heat.Add onion, garlic, bay leaf & fennel, cook for 5 mins until onion turns translucent.Add basil, chilli flakes, both types of tomatoes & cook for 2 mins.Add fish stock, salt, pepper & bring to a boil.Add mussels, cover & cook until they begin to open (abt 5 mins)Add prawns & fish, simmer & stir gently for 10 mins until they are cooked through & mussels have completely open (discard any mussels that do not open)Taste to adjust seasoning, ladle soup into bowls, garnish with parsley, chilli flakes, lemon wedges & serve with bread. Source : www.instagram.com