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      Title: Fish Soup with Ling, Prawns and Mussels
 Categories: Seafood, Soup
      Yield: 4 Servings
 
      3 tb Extra virgin olive oil
      1 md Onion; chopped
      1    Carrot; peeled and chopped
      1    Celery rib; thinly sliced
      2 lg Tomatoes; chopped
      3 tb Continental parsley; chopped
     60 ml Dry white wine
    250 g  Ling fillets; cut into
           - bite-size pieces
      8    King prawns; peeled and
           - de-veined
     24    Mussels
      6 c  Fish stock
      4 sl Country bread; thick
      1 cl Garlic; halved
 
  Combine the oil, onion, carrot, and celery in a large saucepan and
  cook over a moderate heat until the onion is soft, about 5 minutes.
  Add the chopped tomatoes, parsley, and wine, bring to the boil and
  cook on high for 1 minute. Add the ling, prawns, mussels, and fish
  stock and leave to simmer gently for 20 minutes. Remove any mussels
  that haven't opened. Grill the bread slices and rub with the cut
  side of the garlic. Either serve the bread separately or place in
  heated bowls and pour over the soup.

  Posted by: Sue Rykmans, Jun 4, 1994
 
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