Soup of the Sea
Ingredients
- 6 large green prawns, peeled, tails intact
- 80g spangled emperor fillet, cut into ½ inch wide strips
- 200g mussels, cleaned
- 80g scallops, roe on
- 60ml extra virgin olive oil
- 1 king prawn, head and tail on, body peeled
- 80gr baby squid cleaned, slice tubes and leave tentacles intact
- 60ml white wine
- 100ml fish stock
- 25g tomato paste
- 5g fresh basil
- 1g minced garlic
Instructions
- Heat oil and add garlic followed by mussels and white wine.
- Cove and simmer until mussels open.
- Stir in tomato paste; add fish stock, spangled emperor, prawn cutlets and the remaining seafood.
- Cover and simmer for 3 minutes.
- Add herbs, season to taste with salt and pepper.
Serve in an oversize bowl with herb focaccia.