Fish soup with seafood Taranto style

Wash the fish, scale it, gut it, fillet it, and cut it into smaller portions. In a pan, heat olive oil with a whole clove of garlic, add chopped parsley and basil, and pieces of fish including bones and head, and shrimp.

Pour in water up to about half the height of the fish, let it simmer for a few minutes. Remove the garlic, add quartered cherry tomatoes and tomato paste, mussels, pour in enough liquid so that the ingredients are almost completely submerged, and simmer for about 5 more minutes.

Serve as a soup in deep plates with toasted white bread.