This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 4.


  • Fish offcuts ( Barra, Snapper) approx. 100g

  • 100g Plain flour

  • 100g Butter

  • ¼ Carrot

  • 1 Celery stalk

  • ½ Potato diced

  • ¼ Leek

  • 1 Onion

  • 1 clove garlic

  • 1 slice bacon

  • 200ml white wine

  • 1 litre fish stock 1 bay leaf

  • Salt & Pepper


  • 1.

    Dice up all the vegetables & Bacon and sweat off in a little butter until soft, add white wine and reduce then add the remaining butter and sift in the flour to make a roux.

  • 2.

    Add the heated fish stock, the diced potato, bay leaves and fish offcuts& simmer gently until the potato and seafood is cooked. Take off the heat and blend to a fine consistency.

  • 3.

    To Serve :Re- heat the base soup and add a little cream to required consistency, season to taste and add scallop, prawns, barramundi, salmon and Mussels to the base and simmer until the seafood is cooked.

  • 4.

    Serve in a soup bowl with toasted Sourdough and micro herbs to garnish.

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