Taranto-Style Fish Soup with Seafood

Wash the fish, pat it dry, and cut it into bite-sized pieces. In a large pan or pot, heat the olive oil with the whole garlic clove. Add the chopped parsley, basil, fish pieces (including bones and head for more flavor, if available), and shrimp.

Pour in some water (the fish should be about halfway covered) and let it simmer for a few minutes. Remove the garlic. Quarter the cherry tomatoes and add them along with the strained tomatoes and mussels. Add enough water so that all ingredients are almost completely covered, and simmer for another 5 minutes.

Serve the soup in deep plates and serve hot. Crispy toasted white bread slices are an excellent accompaniment.