A tradition we have when in Tilba ( on the far South Coast of NSW) is to make a fish soup.
It's a tradition which the whole family takes very seriously. We forage the beach for crabs, mussels and sea weed and then add crystal-clear sea water to the soup. The fish is from our local fish shop which has some of the freshest wild seafood ever. The recipe can change from year to year depending on what is available and what we feel like. This year's soup was lighter and simpler and got everyone's thumbs up!
The recipe is for 6-8 people
- Ingredients
- 2 medium leeks thinly sliced
- 2 medium carrots diced
- 3 celery sticks diced
- 1/2 fennel diced
- 1 bunch of Italian parsley, chopped
- 1 whole chilli
- 20 mussels beards removed
- 20 green king prawns shelled and de veined
- 700 gr ling filets cut into biggish cubes
- 700 gr baby swordfish cut into biggish cubes
- for the stock:
- 3 snapper carcasses
- 1 carrot / 1 onion/ celery stick/ fennel fronds
- 2 litres of water
make the stock by gently boiling the fish carcass with the vegetables for 1 hour
take a large saucepan and in a little butter and olive oil, gently fry the leeks until soft and sweet
now add the carrots, celery, fennel, parsley and chilli continue to fry for 15 minutes
strain the fish stock and add to the vegetables
add about 1/2 litre of sea water and the sea weed, taste for saltiness
now the seafood
gently simmer for 20 minutes, do not over cook the fish
serve with aioli mayonnaise and lots of crunchy bread
