It is the perfect weather for a ‘zuppa di pesce’. One day hot the next cool and smoky. The smoke from the bushfires still hanging around.
My mother used to make the best Fish soup! This is her recipe and I think, still one of the best and easiest ones.

• for the fish stock:
• 1 whole ‘devil fish’
• any fish bones you will get from filleting your other fish
• 3 medium carrots, roughly cut
• 3 young celery stalks, roughly cut
• 1 large Spanish onion, roughly cut
• chili
• fresh herbs, dill, bay and parsley
• salt and pepper
• gently boil for 30 minutes

• for the fish soup:
• 1 blue-swimmer crab, it gives an intense flavour to the soup
• 3-4 small calamari, cleaned and cut into pieces
• about 15 green prawns, shelled
• about 20 mussels, beard removed
• 2 or 3 variety of white, firm fish like blue eyed cod, ling, snapper, gummy shark
• cut the fish into large bite size pieces

• melt a little butter and olive oil in a large sauce pan, gently fry
• 1 sliced Spanish onion
• 2 garlic cloves
• 2-3 carrots, diced
• the heart of a celery, chopped
• 1 fennel bulb, diced

• let the vegetables cook for a few minutes
• add the seafood and
• the strained fish stock
• bring to boil and gently cook for about 15 minutes
• taste for seasoning

• the seafood should only just be cooked

• serve in deep bowls with freshly chopped parsley and dill

• I like to serve an aioli and some crusty bread with the soup