Merlu soup with asparagus & peas

Method

1. Place the clams in a hot saucepan and let them cook in their own juices for 2 minutes, or until the shells have opened. Set aside.
2. Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic and thyme for 3 minutes, then add the capiscum, parsley and wine. Simmer for 15 minutes, or until the wine has reduced by half.
3. Stir in the stock, espelette pepper and a pinch of sea salt. Add the fish cutlets and cover with a lid. Simmer for 8 minutes.
4. Now add the peas, then place the asparagus on top of the fish. Pop the lid back on and cook for 3–5 minutes, just until the peas and asparagus are tender but still have some lovely texture.
5. To serve, divide the clams and fish cutlets among serving bowls. Ladle the soup over the top, then top with the egg quarters. Garnish with extra chopped parsley and serve.