Time for soup

This is one of my favourite fish soups with cockles, mussels, clams and king prawns.
I got the shellfish from one of my favourite fishmongers in Siracusa and then rushed home to cook.
Just a splash of top quality white wine (I used a 100% insolia), then some garlic, freshly made cherry tomato sauce and chili.
Sprinkle with fresh parsley and serve with bread. I got the bread from a bakery in the small town of Cassibile, I love the one with sesame seeds sprinkled on the top.
This soup is great paired with white wine, but I like it also with a slightly chilled fruity Sicilian Frappato.