PR Guru and social commentator Prue Macsween prepares a cheeky main course that will be hard to forget, as seen on Celebrity Come Dine With Me Australia
Make Stock: Place fish bones in fish stock in large saucepan and start cooking - bringing to the boil with lid on and then simmer with lid off.
Devein and shell green prawns (leaving tails on). Place the heads and shells into the fish stock saucepan. Add in the four peppercorns and bay leaf. Cook for as long as possible to make the bisque as strong and fragrant.
Heat olive oil in fry pan and throw in chopped leaks, half the garlic (no need to chop, just smash, onion, carrot and celery. Add in a few parsley stalks, dill stalks, the lemon zest, orange peel, a squeeze of lemon juice, chopped chilli. Once these have caramelised, pour over white wine and burn off alcohol (approx. a couple of minutes) then add all ingredients into fish stock and continue simmering.
After about an hour, add in tomato puree, sugar, salt and pepper. Strain saucepan, put stock back into pot and add pinch of sea salt and pepper. Taste and adjust seasonings. Add cream. Approx. 8 mins before you want to start serving up, place garlic buttered sliced bread in alfoil in oven...then add marinara mix, green prawns and fish pieces into soup and cook for 5 mins - or until cooked. Avoid over-cooking. Stir in butter and add in cleaned mussels.
Place soup into bowls, making sure everyone gets enough marinara, fish and prawns. Pile seafood in middle of bowl and add in mussels and 2 cooked prawns each. Garnish with chopped parsley.
Place heated garlic bread on plate and serve in foil.
Serve in attractive large soup bowl with seafood stacked in the centre and parsley sprinkled on top.
Serve garlic bread on plate in the middle of the table for guests to help themselves
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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