2 tablespoons extra virgin olive oil
1 red bell pepper, halved and sliced
1 onion, halved and sliced
3 garlic cloves, crushed
1 green chile, seeded and chipped
1/4 teaspoon hot paprika
1 sprig of thyme
1 cup chopped, peeled tomatoes (canned is fine)
1 1/2 quarts stock
8 ounces monkfish (or other white fish) fillet, cut into bite size pieces
1 pound cod steads
8 ounces shrimp
1 cup dry white wine
1 pound fresh mussels, cleaned
handful of flat leaf parsley, chopped
1 baguette, sliced
2 garlic cloves, peeled
Heat oil in stockpot. Add pepper and onion and cook until browned, about five minutes. Stir in garlic, chile, paprika, thyme, and tomatoes and cook five minutes more.
Add stock, fish, and shrimp. Bring to boil, skim, and simmer until fish is cooked through, about 10-15 minutes.
Meanwhile, to make croutons, arrange the baguette slices in a single layer on a baking sheet. Bake in a preheated oven at 350 until golden, 5-8 minutes. Let cool slightly, then rub with garlic and set aside.
Put the wine in a large saucepan and bring to a biol. Boil for one minute, then remove from heat. Add the mussels to the wine, cover, and steam over high heat until just opened, 2-3 minutes. Remove some from their shells, and discard any that haven’t opened.
Add the mussels and their cooking liquid to the soup and stir well. Sprinkle with parsley and serve immediately with garlic croutons.