STEPS
INGREDIENTS
Put the fish bones and crab bits into the pot
Add the greens such as celery, leaks and onions. Add bay leaf, white peppers
Fill the pot with water and stir with high heat
Devein prawns and cut off all the prickly bits such as the nose, mouth, eyes, legs and parts of tail. Cut the cuttlefish into 1cm rings
Take off all the prawn shell except last segment near tail. Put the shell and the bits cut off from prawn in previous step into the broth
While broth is simmering scoop out the white foam. Do this continuously to get a clear broth
Broth should look like this
To make the herb bread start with unsalted butter
Cook the herbs in oil with very low heat
Do not use to much oil while cooking the herbs
Once cooked add the herbs to the butter and add salt and pepper to taste
Butter the bread with your herb butter
After at least 30 minutes of simmering strain your broth using a cloth strainer
Marinate fish and prawns with salt and pepper. Flour the skin side of the fish. Cook fish and prawn 2-3 minutes each side
Add white wine and cook until no wine smell. Add a ladle's worth of soup base. Add saffron shreds and tomato sauce. Turn to medium heat
Saffron shreds and tomato sauce with tomato chunks
Add salt and pepper to taste
Shave some lemon skin after turning off heat
Prepare the presentation
Finished product with herb bread
- 2.0 Tiger prawns
- 12.0 Mussels
- 2.0 Pieces of fish
- 4.0 Clams
- 1.0bnch Fish bond and crab bits
- 1.0bnch Greens such as Celery, leak, onions
- 3.0 Bay leaf
- 1.0bnch White pepper
- Salt and pepper
- Cuttlefish
- Squid
- Unsalted butter
- Herbs
- Saffron shreds
- Tomato sauce with chunks
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