2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
500g/1lb 2oz tomatoes, chopped
250ml/9fl oz/1 cup white wine
250ml/9fl oz/1 cup fish stock
1 tbsp tomato paste
2 fresh thyme sprigs
500g/1lb 2oz white fish fillets
340g/12oz frozen mixed seafood
2 tbsp chopped flat-leaf parsley
1 small baguette, sliced
salt and ground black pepper
rouille to serve
1 Heat the oil in a pan over a low heat, add the onion and celery and cook gently for 10 minutes, stirring occasionally, until softened and golden. Stir in the garlic and tomatoes and cook for 2–3 minutes.
2 Stir in the wine, stock, tomato paste and thyme and season with salt and pepper. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes.
3 Add the fish fillets in a single layer and cook gently, covered, for 10 minutes or until the fish is just cooked. Lift the fillets out on to a plate and remove any skin and bones. Break into large flakes and return to the soup.
4 Add the thawed mixed seafood to the soup and reheat for 5 minutes. Sprinkle with chopped parsley.
5 Toast the baguette. Ladle the soup into shallow bowls and top with the toasted baguette and a spoonful of rouille.