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This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 4.
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.
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.
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.
Serve in a soup bowl with toasted Sourdough and micro herbs to garnish.
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