COAST FISHING
Families making the most of school holidays
INGREDIENTS
2 tablespoons olive oil 2 onions, roughly chopped 2 leeks (pale part only), chopped
1kg mixed seafood (such as whole prawns, salmon and blueeye)
1 fennel bulb, chopped 4 tomatoes, chopped
2 garlic cloves, chopped 2 flat-leaf parsley sprigs, plus chopped parsley to serve 2 bay leaves
1 long strip pared orange rind 1 tablespoon tomato paste 1L (4 cups) good-quality fish stock
2 cups (500ml) Provencal fish soup or canned lobster bisque
●1/2 cup (125ml) thickened cream
White bread, topped with cheese, grilled
Saffron mayonnaise (see note) (optional), to serve
METHOD
Step 1: Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook, stirring, for 2-3 minutes until they start to soften. Add seafood, fennel, tomato, garlic and parsley, then stir for 2 minutes. Add bay leaves, orange rind and tomato paste, stir to combine, then add the fish stock. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken down. Strain through a sieve, pressing down on solids to extract the flavour.
Step 2: Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly reduced. Stir in cream, then simmer for 1 minute until heated through. Ladle into warm bowls, season, then serve with extra parsley, toasts and mayonnaise, if desired.