Italian Fish Cheek & Shellfish Soup

Popular all around the Mediterranean coast, hearty seafood soups make use of whatever fish and shellfish are readily, and usually cheaply, available. Nothing is wasted and fish heads, which contain plenty of meat, often end up in the soup pot. The bones add flavour and Stefano Manfredi says that the meat, especially from the cheeks, is a delicacy. Tomato passata is bottled Italian tomato sauce; if unavailable, use canned Italian tomatoes with their juice.