Quarter of an hour soup

Ingredients

Ingredients for 6 people: ¼ kg of hake 300 gm of clams ¼ kg of prawns 50 gm of diced ham 100 gm of peas 1 small onion 2 ripe red tomatoes 4 spoonfuls of rice 1 sprig of parsley 1 boiled egg 2 spoonfuls of olive oil paprika salt

Preparation

Place the clams into a casserole dish and cover with water, then heat until they open. Next take them out, remove the shells and put them to one side. Drain the stock and put it to one side as well. Peel the tomatoes and save the flesh without the skin and pips. Clean the hake and cut into pieces; peel the prawns. Heat the oil. When it is hot, add the chopped onion, and when that is soft, add the diced ham. Mix well, and allow to stand for a few minutes, with the casserole dish covered. Once it has been allowed to stand, add the peeled tomato, stir and heat slowly for 3 minutes. Add a little paprika, stir well, and add the clam stock, and also water up to a litre and a half. Add the chopped hake, prawns and peas, salt and heat gently for a quarter of an hour. Add the clams and the hard boiled egg, stir everything, and remove from heat.

Presentation

Place in a soup tureen to serve, accompanied by cubes of fried bread.