Spanish fish & chorizo soup

INGREDIENTS

• olive oil
• 2 cloves garlic, peeled and sliced
• 2 fresh red chillies, deseeded and finely sliced
• 1 bunch fresh basil, leaves picked and stalks finely chopped
• 1 iberico sausage, around 200g, sliced
• ½ bottle white wine
• 2 x 400 g tinned plum tomatoes
• 1 handful basmati rice
• 400 g tinned chickpeas, drained
• sea salt
• freshly ground black pepper
• 2 bream fillets, from
• , ask your fishmonger, skinned and pin-boned
• 2 pollock fillets, from
• 12 raw prawns, from
• , ask your fishmonger, peeled, tails left on
• 2 lemons, cut into wedges
• 2 handfuls breadcrumbs
• 1 bunch fresh flat-leaf parsley, roughly chopped
• zest of 1 lemon