This recipe turned out even better than I expected. You can substitute and firm fleshed fish into this recipe. When mussels are in season I will post a variation with fish, mussels and crab meat.
Saute and sweat onion, garlic, shallot, and potato. Cook until fragrant and onion is translucent.
Add tomato sauce, stewed tomatoes, sherry, and chillies. I like my food on the spicy side, so the number of these you add can be to preference. At least 1 for flavor (de-seed if you want to limit spice).
Bring to a boil and then bring down to a simmer. Cook for about 30 minutes, until potatoes are tender. You will have to cook for longer if your potato was cut into larger pieces.
Add cream and keep at a simmer. Make sure to stir in cream immediately, and well, so it does not curdle.
When soup reaches a simmer you can add your seafood. In my recipe I added fresh rock cod. You can also add crab, mussels, clams, etc. Add in, cover, and simmer until cooked. For smaller pieces of cod this was about 5-7 minutes.