Pour the water in a large saucepan and add the onion, fish bouillon, fresh rosemary, bay leaf, clove and peeled garlic.

Bring it to a light boil over medium heat. Peel the prawns and put them in the fridge until needed later on. Then add the prawn heads and scales to the warm stock.

Season with a pinch of pepper and stir. Cook the prawn heads and scales for 20 minutes under a lid. Then let them cool down a bit and pour it all in a blender.

Blend the heads and stock until you end up with a wet pulp.

Place a colander or sieve over the pan you cooked the prawn heads in and strain the mixture.

Stir well and press on the prawn pulp to get as much juice out of it as possible. Then get rid of the pulp. Check the seasoning of the prawn stock and add extra pepper or salt to taste if necessary. Add water if it is too strong. Place the prawn stock back over medium heat. Dice the fish into bite-size pieces.

Once the stock is hot, add the peeled prawns, mussels, clams and diced fish.

Cook the fish and seafood for a couple of minutes until cooked through. Then scoop the fish soup into large bowls and serve hot.