Fish offcuts ( Barra, Snapper) approx. 100g 100g Plain flour
1 Celery stalk
1/2 Potato diced
1 Clove Garlic
1 slice Bacon
200ml white wine
1 litre fish stock 1 bay leaf Salt & Pepper
Toasted sourdough Micro herbs for garnish
1. Dice all the vegetables and bacon and sweat off in a little butter until soft.
Add white wine and reduce, then add the remaining butter and sift in the flour to make a roux.
2. Add the heated fish stock, the diced potato, bay leaves and fish offcuts and simmer gently until the potato and seafood is cooked.
3. Take off the heat and blend to a fine consistency.
4. Re-heat the base soup and add a little cream to required consistency, season to taste and add scallop, prawns, barramundi, salmon and Mussels to
the base and simmer until the seafood is cooked.
|This is a Recipe from Nicholas Ash.To read our interview with him, click here.Here are some other recipes he wrote for us: