¼ cup olive oil
1 leek, finely sliced
2 large onions, finely diced
4 cloves garlic, sliced
2 celery stalks, finely diced
1 large carrot, grated
2 bay leaves
¼ cup tomato paste
2 sliced chillies or to taste
2 cups white wine
1 tsp smoked paprika
1 tsp saffron threads
3 cans diced tomatoes
1.5L CHEF Shellfish Reduced Stock
10 portions skinless, diced white fish
20 large king prawns
5 cups lobster stock: 5 cups hot water
1L CHEF Shellfish Reduced Stock
30 cockles or 20 small mussels, cleaned
Black Garlic Mayonnaise
½ roasted red capsicum, seeds removed
1 lemon, juice and zest
½ cup whole egg mayonnaise
20g CHEF Black Garlic Paste
Pinch cayenne pepper
Sea salt and cracked pepper
French bread stick
2-3 tbsp olive oil
Fresh parsley or dill
Heat oil in a large saucepan and sauté leek, onion, garlic, celery and carrot for 10 minutes until fragrant and soft.
Add bay leaves, tomato paste, chilli and wine. Simmer for 5 minutes then add smoked paprika, saffron, tinned tomatoes, CHEF Shellfish Reduced Stock. Simmer for a further 15 minutes.
To cook the seafood, poach in the CHEF Shellfish Reduced Stock for 2-3 minutes until just tender, strain poaching liquid and add back to soup base. Reheat and season to taste.
For the black garlic mayonnaise, blend garlic, capsicum and lemon until smooth. Mix in mayonnaise and CHEF Black Garlic Paste, season to taste with cayenne, sea salt and cracked pepper.
Slice French bread stick into thin strips, brush with olive oil and toast until golden.
To serve, ladle soup into bowls and top with poached seafood, garnish with parsley or herbs and serve with black garlic mayonnaise and golden crostini.
The seafood can also be mixed through the soup, but be careful not to reheat the seafood too much
Try other seafoods like calamari, octopus, crab, scallops
Add finely diced chorizo for an extra flavour kick