The Mediterranean Diet Cookbook | Fish Soup

Ingredients

• ⅓ cup (80 ml) olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 cup (250 ml) puréed tomato or grated tomato
• 1 cup (250 ml) white wine
• 300 g salmon or snapper fillet, cut into large cubes
• 4–6 small potatoes, cut into cubes
• 2 cups (500 ml) fish stock
• 4–6 large unpeeled green prawns
• 10–12 mussels
• 10–12 pipis or clams
• 200 g cherry tomatoes, cut in half
• 2 tablespoons chopped fresh flat-leaf parsley
• juice of 1 lemon
• freshly milled sea salt, to taste
• freshly ground black pepper, to taste