Simply seafood

What better time of year than Easter to gather with family and friends and enjoy some of Michele Cranston’s easy and impressive seafood recipes.

1.5kg firm boneless white fish fillets (such as ling)

20 (550g) medium green king prawns

4 (150g) scampi, halved lengthways, optional

300g vongole (clams)

1/3 cup (80ml) extra virgin olive oil 1 medium (300g) leek, washed and finely chopped

2 celery sticks, sliced finely 1 medium (300g) fennel bulb, quartered and sliced finely

(green tops reserved)

4 garlic cloves, chopped finely 2 strips of orange zest

800g canned diced tomatoes ½ teaspoon red chilli flakes ½ teaspoon saffron threads

2 bay leaves

1 litre fish stock

1kg pot ready mussels fresh oregano leaves, bread and lemon wedges to serve

1 Cut fish into large pieces, peel and devein prawns leaving the tails intact, halve scampi lengthways, and devein and soak clams in fresh water for 30 minutes; drain.

2 Heat the oil in a large saucepan over medium-high heat. Add the leeks, celery, fennel and garlic. Cook for 4-5 minutes until soft.

Add the orange zest, tomatoes, chilli flakes, saffron threads, bay leaves, fish stock and 3 cups of water. Bring to the boil; boil, uncovered for 10 minutes.

3 Add the mussels and clams, cook covered for 5 minutes.

Add the fish, prawns and scampi, simmer until seafood is just cooked. Cover and simmer for 3 minutes, stirring occasionally until seafood is just cooked and mussels and clams have opened.

4 Divide the seafood between 6 large warm bowls and ladle over the soup. Sprinkle with fresh oregano and fennel fronds. Serve with bread and lemon wedges. Not suitable to freeze or microwave.