( SERVES 4 )
Moeraki’s Fleur Sullivan heads north to share her tasty seafood recipes and entertaining cooking stories.
|1 stick||Celery, diced|
|1||Onion, small, diced|
|1 tsp||Fennel seeds|
|½ tsp||Smoked paprika|
|50 g||White wine|
|75 g||Tomato paste|
|1 Ltr||Fish stock|
|1 tsp||Fresh thyme|
|250 g||Snapper fillets, or blue cod, diced|
|10||Mussels, scrubbed and debearded|
|10||Scallops, queen, scrubbed|
- Melt the butter in a large heavy-bottomed saucepan and add the vegetables. Cook for several minutes over a very low heat, ensuring the vegetables do not brown. Add the flour, stir in well and cook until it has a sandy texture. Slowly add the wine and tomato paste, stirring well to remove any lumps.
- Heat the stock separately, and add it to the pan, stirring in with the fennel seeds, paprika, bay leaf and thyme. Bring to the boil stirring continuously so the soup does not catch on the bottom.
- Add all the seafood, then simmer gently for 2-3 minutes until the shells begin to open and the fish is cooked.
- Ladle into heated bowls and serve with crusty bread.