Prep: 10min  ›  Cook: 35min  ›  Ready in: 45min 

1. Heat the oil in a large pan and fry the chorizo for 2 – 3 minutes. Add the onion, celery and pepper and cook for 5 minutes, then the garlic and herbs.
2. Cook for a further minute, then pour in the tomatoes and stock and simmer for 15 minutes.
3. Add the cod and mussels and cook for 5 minutes, seasoning well.
4. Stir in the prawns and warm through for 2 minutes.
5. For the croutons, slice the baguette into 8 pieces and toast on both sides until crisp.
6. Mix together the mayonnaise, garlic, paprika and add a dollop onto each crouton.
7. Divide the soup between bowls and top with the croutons and a sprinkling of basil