International Recipe : Seafood Bouillabaisse

Serves 4

Ingredients:

For the fish stock:

• 2kg fish bones
  
• 2 liters water
  
• 350ml white wine
  
• 450g onions
  
• 450g celery
  
• 250g leeks
  
• 80g shallots
  
• 40g garlic
  
• 15g white peppercorns

Directions:

1. Roughly chop all ingredients and sweat in a little oil until soft, before adding the water. Bring to a boil. Turn down and heat and boil for 30-40 minutes, or until stock is reduced to the desired strength. When done, strain, cool and keep refrigerated until needed.

Ingredients A:

• 300g flower crab
  
• 120g black shell mussels
  
• 400g Molip clams
  
• 120g scallops
  
• 240g Barramundi fillet (or other white fish)
  
• 120g grass prawn

Ingredients B:

• 8g grated ginger
  
• 20g finely chopped garlic
  
• 120g sliced onion
  
• 240g tomato
  
• 60ml extra virgin olive oil

Directions:

1. Sauté B in olive oil until soft. Add Ingredients A and fish stock.
2. When all the shellfish is cooked, add salt and pepper to taste.