Fifteen-Minute Soup

• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 clove of

Heat the oil in a large saucepan and sauté the onion for about 3 minutes until softened, then add the garlic and fry for another minute. Throw in the ham, followed by the bread and tomato, stirring well. Tip in the stock and water, then add the saffron and sherry. Cook quite rapidly for 10 minutes, then lower the heat and chuck in the mussels or clams and prawns. Bubble gently for 5 more minute