Seafood Soup with Gluten-free Bread

Gluten-free Bread

• 80 g buckwheat grains
• 240 g water
• 1 ½ tsp dried instant yeast
  of 15 g fresh yeast, crumbled
• 1 tsp brown sugar
• 250 g gluten-free bread flour, plus extra for dusting
• 15 g olive oil, plus extra for greasing
• ½ - 1 tsp fine sea salt, to taste

Seafood Soup

• 1 garlic clove
• 60 g shallots
• 30 g olive oil
• 1 pinch dried chilli flakes
• 120 g prawns, raw, peeled, deveined
• 300 g raw squid rings
• 400 g passata
• 100 g white wine
• 80 g water
• 1 pinch fine sea salt
• 2 pinches ground black pepper
• 400 g fresh mussels, cleaned and debearded
• 300 g white fish fillets, skinless, boneless (e.g. cod, haddock, sea bass), cut in pieces (3-4 cm)
• fresh parsley leaves, roughly chopped, for garnishing