Ingredients
- 3 x Leeks
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic
- 1 x 425 gram can peeled tomatoes
- 2 x 50 g sachets tomato paste
- Â Â Freshly grnd pepper to taste
- 2 lt Fish stock, (if using packet stock, use 2 X 500 mls stock and 1 litre water)
- 2 x Good pinches fennel seeds, (2 to 3)
- 1 x Thin strip orange peel, (remove from orange using a potato peeler)
- 1 x 1 kilogram thick fish fillets, (ling, gemfish or possibly blue eyed cod)
- 1 kg Raw king prawns
- 1 kg Black mussels, well scrubbed (optional)
- 250 gm Tasmanian or possibly Victorian scallops
- 1/2 c. Minced fresh parsley
- 1/2 c. Fresh basil leaves, (when available)
- 1 lrg Loaf French Bread
- 1 x Recipe for Rouille, (see separate recipe)
Description
Remove And Throw Away Green Leaves From Leeks. Rinse The White Portion To Remove Any Dirt, Then Slice Thinly. Heat Oil In A Large Saucepan, Add In Sliced Leeks With Crushed Garlic…
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