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This is perfect for serving as a meal for the entire family. Add Tabasco to taste for those who prefer a chilli kick – my grandfather and son always used to fight over who could handle the most Tabasco!

3 tbsp olive oil

4 large onions, peeled and roughly chopped

4 garlic cloves, peeled and finely chopped

2 red chillies, deseeded and finely chopped

3 each red and green peppers, deseeded and chopped

400g tin of chopped tomatoes

1.5 litres/2¹/₂ pints good-quality fish stock

2 tsp fresh or dried marjoram

¹/₂-1 tsp cayenne pepper

700g/1¹/₂lb fresh cod or pollack, skinned and cut into 4cm/1¹/₂ inch chunks

100g/3¹/₂oz peeled raw prawns

1 tbsp chopped fresh flat-leaf parsley

salt and black pepper

Tabasco sauce to serve

Serves: 6-8

Prep time: 30 minutes

Cooking time: 30 minutes

1 Choose a large saucepan with a lid. Heat the oil in the pan on a low-medium heat and add the onions along with the garlic and chillies. Cover and cook for 8-10 minutes, until softened. Add the red and green peppers and sweat until softened slightly.

2 Pour the contents of the pan into a food processor along with the tomatoes and blend until smooth.

3 Return the mixture to the saucepan and add the stock, marjoram and cayenne pepper. Bring to the boil, then reduce the heat and simmer for about 10 minutes. Add salt to taste, then stir in the fish and prawns and cook gently for no more than 10 minutes – be careful not to overcook.

4 Add the parsley and serve in warm bowls. The Tabasco and a grinding of black pepper should be added to taste once the soup is served.

WHY NOT TRY …

If cooking for a dinner party, try roasting and skinning the peppers before adding to the soup.