Prawn and Cod Bouillabaisse Soup

Chop the cod into bite-size pieces. Check the prawns for cleanliness. Peel and chop the onion and garlic. Chop the tomatoes.

Heat a large soup pot over a medium-high heat with a drizzle of olive oil. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 1-2 min further.

Add the tomato paste, honey, a pinch of fennel seeds, thyme, bay leaves and saffron. Stir for 1 min.

Add the tomato passata, the measured water, stock cube, white balsamic vinegar, tomatoes and black pepper. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min.

Meanwhile, peel and crush the garlic. Combine the garlic (don't like raw garlic? Go easy!) with the sour cream. Season with a pinch of salt. Chop the fresh parsley.

Add the cod and the prawns to the soup and boil for a final 3-5 min or until the seafood is cooked through. Don't overcook the soup at this stage or the prawns will go rubbery. Check the seasoning. Serve with the garlic sour cream and chopped parsley.