Prawn and mussel bisque

1.Heat oil in a large saucepan and sauté the onion, garlic, celery and carrot for a few minutes until fragrant and just starting to colour. Add bay leaves, prawns and wine and simmer for 2-3 minutes. Add the fish stock and tinned tomatoes, then simmer for 1 hour.

2.Steam the mussels in a little water until they spring open. Discard half of the shells.

3.Strain soup into a clean saucepan and keep the prawns. Peel and dice prawn meat.

4.Add tomato puree, prawn meat and the mussels to the strained liquid and bring to a simmer. Take off the heat, add the cream and season to taste.