Shellfish Soup - cooking recipe

Ingredients

1/4 teaspoon red chili paste
1 teaspoon tomato puree
2 tablespoons breadcrumbs, fresh
2 tablespoons olive oil
6 tablespoons mayonnaise
1/2 lemon, juice only
sea salt
cracked pepper
8 mussels
8 pipis
150 g fish, cubed
2 (400 g) cans tomatoes, whole peeled and chopped
1 onion, sliced
1 leek, sliced
1 chili, red, sliced
2 garlic cloves, sliced
1 bay leaf
1 potato, agria, diced
100 ml white wine
150 ml white wine
600 ml fish stock
1 lemon, juice only
1/4 bunch parsley
ciabatta
1/4 cup provolone cheese, grated

Preparation

Firstly make the Rouilly. Mix the chilli paste with tomato puree and breadcrumbs. Fold in the olive oil, then mayonnaise. Finish with the lemon juice and season with salt and pepper.
Now make the soup. Heat a large heavy based saucepan to a high heat, add mussels and pipis and the first measure of wine. Cover with a lid and steam until the shellfish are open. Remove from pan, pass the cooking juices through a fine sieve and place to one side. Cover the shellfish with cling-film while they are cooling to prevent them drying out.
Wipe the saucepan clean and heat to medium. Drizzle with a little olive oil and gently sweat the onions, garlic, leeks, chilli and bayleaf until soft. Add the second measure of white wine and reduce until all the liquid has evaporated, then add the chopped tomatoes and juice. Bring to a simmer and cook for 25 minutes. Add the fish stock, saved cooking liquid and diced potatoes. Simmer until the potatoes are cooked. Season with salt, pepper and lemon juice.
Bring the soup back to the boil, add the white fish and cook for 2 minutes. Place 2 mussels and 2 pips, in the shell, in each bowl, then ladle the soup over the top of the shellfish. Sprinkle with parsley.
Serve with toasted ciabatta, rouilly, grated provolone, either on the soup or on the side.