Clean the mussels and cockles in plenty of clean cold water, scrubbing the shells and removing any beards from the mussels.
In a large, wide pan, sweat the shallots and garlic in a little rapeseed oil.
Add the chopped tomatoes and sliced fennel and stir together. Add the wine and simmer gently for 2 minutes.
Make up about 500ml of fish stock using boiling water and Essential Cuisine Fish Stock.
Add the fish in a single layer in the based of the pan, putting the mussels and cockles on top and add enough fish stock to just cover the fish fillets, not the shellfish. Cover with a lid and simmer for 8-10 minutes. Make sure all the shellfish are open.
Season to taste.
To make the deep fried samphire

Place the flour into a mixing bowl, add the lemon juice, pour in the sparkling water and whisk together until smooth.
Meanwhile, heat some vegetable oil in a heavy-bottomed pan to 160'C. When the oil is up to temperature, drop the samphire sprigs into the batter one at a time carefuly drop then into the oil.
When they have risen to the surface and are crisp lift them out of the oil and drain on some kitchen paper. Season with a little sea salt.
To make the seaweed crisps

Heat some vegetable oil in a heavy-bottomed pan to 180'c.
Use scissors to cut the seaweed into even-sized pieces. Drop the seaweed into the oil a few pieces at a time and fry for a few seconds. Remove and drain on kitchen paper. Use immediately.
Serve the soup in individual bowls, garnished with the deep fried samphire and seaweed chips and accompanied by seaweed bread.
Essential Tip

Add chunks of parboiled potatoes to the fish to turn the dish into a hearty main course.