Seafood soup

In a large saucepan, sauté the green pepper, onion and celery in the oil until soft. Add the potatoes, bay leaf and water and season to taste with salt and pepper. Simmer until the potatoes are cooked.
Meanwhile, place the hake fillets in another saucepan with 500 ml of the milk and heat slowly until the fish is done. Drain, reserving the milk. Flake the fish. Blend the remaining milk with the cake flour to form a smooth paste. Add to the vegetable mixture and stir continuously until the mixture comes to the boil. Add the milk in which the fish was cooked, the flaked fish, shrimps and mussels. Heat slowly until the soup is piping hot. Season with salt and pepper if necessary. Sprinkle with chopped parsley and serve with croûtons.
Serves 4.