- 2 crayfish bodies
- 50 g butter
- 2 – 3 whole flounders
- 200 – 300 fillets of firm fish – eg Snapper, Gurnard
- 20 or so clams
- 10 or so small mussels
- 10 or so Scollops, chopped into bite size
- 10 or so small to medium prawns cutlets, peeled and “butterflied”
- 1- 2 stick of celery, rough chopped
- 1 large onion, rough chopped
- 1 large leek (white only), rough chopped
- 2 bay leaf
- 1/2 tspn peppercorns
- 25 g butter
- 1 stick of celery, fine chopped
- 1 large onion, fine chopped
- 1 leek (white only), fine chopped
- 3 – 4 cloves garlic, fine chopped
- 50 g flour
- Upto 250 mil milk
- Streaky bacon
- Chili flakes
- Roast the flounder. Remove flesh and set aside
- Smash the crayfish shells. Melt butter in large pot and fry the smashed shells until dry (approx 5 minutes)
- Add the flounder carcasses, rough chopped celery, onion, leek, bay leaf and peppercorns.
- In another pot, soften the fine chopped onion, celery and leek (Equal quantities – approx 1 cup of each) with a nob of butter – sweat them. Add garlic. When soft add flour to make a rouille and cook it out. Add hot stock gradually.
- Salt to taste
- Put some streaky bacon in oven till crisp. Chop and set aside.
- Steam open clams and mussels – do not over cook. Remove the meat. Add the juice to the soup.
- Chop fish fillets and add – gently warm until fish is 1/2 cooked
- Add the scollops and prawns – gently warm until scollops and prawns are 1/2 cooked
- Take meat from clams and mussels, chop and add.
- Chop flounder meat and add.
- Add milk until it is white. Gently warm – until the fish fillet, scollops and prawns are just cooked
- Season with chili flakes, salt and pepper
- Serve with bacon pieces sprinkled over top
- Serves 4 to 6
- Salmon fillet
- Potato 15mm cubes – par-boiled to “al dente”. Try saffron or turmeric in water to give colour
- Fresh sweet corn – par-boiled “al dente”