Heat the oil in a large non-
Add the tomatoes to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley and chives, then ladle into soup plates.
For the dipping sauce
1 tsp rapeseed oil
2 unsmoked bacon medallions or turkey rashers, chopped
1l hot fish stock
generous pinch of saffron
1 large carrot, finely diced
1 celery stick, finely chopped
1 tbsp chopped chives
350g tomatoes, chopped
265g pack skinless sustainable fish fillets
350g fresh mussels, scrubbed and beards removed
2 tbsp chopped fresh parsley