Fish Soup with Seafood, Taranto Style

Thoroughly wash, scale, and fillet the fish (or use pre-prepared fillets). Cut the fillets into bite-sized pieces. In a large pan or pot, heat the olive oil and fry the whole garlic clove until golden brown. Add the chopped parsley, basil, as well as the fish pieces (including head and bones for more flavor, if available) and the shrimp.

Pour water over everything until the fish is about halfway covered, and simmer for a few minutes. Remove the garlic clove. Quarter the cherry tomatoes and add them to the pot along with the tomato puree and mussels. Pour in a little more water so that all ingredients are almost completely covered. Cook everything for another 5 minutes until the mussels have opened.

Serve the soup in deep plates. Traditionally, it is served with toasted white bread slices, which are perfect for soaking up the aromatic sauce.