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DIRECTIONS

Heat the olive oil in a wide pan; melt the sliced onion; add the cloves of garlic, the chopped parsley, the cucumber unpeeled and cut into small dice, and the skinned and chopped tomatoes. Season with salt, the red and black pepper, and a little mace. Add the white wine, then the water. Simmer for 20 minutes. If the broth is too thick add a little water.
Cut the fish into thick slices, removing the skin if possible. Put the smoked cod first into the broth, and 5 minutes later the halibut; then the lemon sole, adding the prawns only for 2 or 3 minutes at the end of the cooking.
Cut a little fresh parsley over the soup before it is served.
Have ready 4 slices of a French loaf for each person, baked golden in a slow oven and afterwards rubbed with a piece of cut garlic. Put this prepared bread into each soup plate before serving.