Method:

• Step 1

  Firstly finely chop your garlic, celery and dice your onion, then slice the chorizo into small bite size pieces.

• Step 2

  Now prepare your fish by cutting the cod and salmon into smaller chunks.

• Step 3

  Heat some oil in a pan and fry off your chorizo and breadcrumbs to create an infused breadcrumb and a crispy chorizo outcome, once achieved set aside for later.

• Step 4

  In the same pan, begin sautéing your onion celery and garlic topped with your smoked paprika until soft and translucent.

• Step 5

  In the meantime, boil the kettle and once boiled, pour around 50ml into a bowl and put your saffron within so it infuses for 1 minute. Pour another 100ml of the boiling water into a separate jug and add your fish stock cube to allow it to dissolve into a stock.

• Step 6

  To the pan with your sautéd onions, add your wine, saffron and saffron infused water and stir for 3 minutes.

• Step 7

  Add both tins of chopped tomatoes and your fish stock. Season with salt and pepper, stir together and leave to simmer for 30 mins.

• Step 8

  Once this has all reduced down add your cod and salmon and half of your parsley and allow it to cook for 5 minutes. Finally add the prawns and allow them to cook for another 2 mins.

• Step 9

  Now serve your soup into bowls topped with the chorizo crumb you set aside earlier. Sprinkle over a little more fresh parsley and dig it!