Seafood Soup with Cilantro

Preheat the grill or broiler. Place the bread slices on a baking sheet and bake or grill until golden brown. Remove from the oven and rub the still-warm bread slices with the halved garlic clove. Cut into cubes and set aside.

In a mortar, grind 2 tablespoons minced garlic 1 teaspoon salt, parsley and paprika into a paste.

Boil the paste in a saucepan.

Heat another 2 tablespoons olive oil in a pot. Add the onions and sauté for about 8 minutes. Add the chopped garlic and the red pepper flakes and saute another about 3 minutes. Pour in the fish stock and simmer for 3-5 minutes..

Put the mussels and clams in a large saucepan. Add the wine, cover and cook about 6 minutes, until the mussels and clams open. Remove with a slotted spoon and put in a bowl. Throw out the unopened ones. Cover and keep warm.

Poach the shrimp in the boiling fish stock about 3 minutes.

Spread the bread cubes, parsley, the cilantro and garlic paste evenly into warmed soup bowls. Drizzle with remaining olive oil. Arrange shrimp, mussels and clams over bread. Crack an egg into each bowl. Bring the broth to a boil again and pour over each egg.