Serves 6-8

2 1/4lb fresh mussels

11 oz raw tiger prawns, unpeeled

2 1/4whole white fish,such as grouper,sea bass, snapper or tilapia

1/2 cup fresh parsley sprigs,plus 2 tbs finely chopped

1/2 cup fresh coriander sprigs

1 bay leaf

14oz tomatoes,peeled,seeded and chopped

6 scallions,roughly chopped

1 tsp coriander seeds

2 cloves garlic

2 tbsp olive oil

11oz white crab meat

11oz cooked lobster meat

salt and ground  black pepper

crusty bread, to serve

1. Rinse the mussels under cold running water to help rid them of any grit, then scrub the shells to remove any barnacles. Pull off any hairy beards which protrude from the side of the shell. Tap any open mussels sharply with the back of the knife. If they dont close, throw them away.

2. Shell and devein the prawns,keeping the heads and shells. Clean and fillet the fish,keeping the heads and the trimmings, then cut the fillets into chunks.

4Put the prawn shells,fish heads and  trimmings in a large pan, then pour over 10 cups cold water. Add the sprigs of parsley and coriander and the bay leaf.Slowly bring to boiling point, then gently simmer uncovered for 1 hour, skimming the  surfac eoccasionally, to make a stock.

5. Rinse out th epan, return the stock to it and continue to simmer. Add the tomatoes,chopped parsley and spring onions and cook for 5 minutes.

6. Crush the coriander seeds in a spice grinder or with a mortar and pestle. Add the garlic and 1 tsp salt and grind or crush into a paste, then add to the stock.

7. Heat the oilin a deep frying pan and frythe fish and prawns until golden. Add a ladleful of the stock to the frying pan, and stir to deglaze and lift all the juices,then transfer the fish and liquid to the stock.

8.Add the crab meat,lobster meat and mussels to the stock and cook for 5 minutes or until the mussels open.Remove any mussels that remain closed.

9. Taste and seaason the soup with a little more salt, if necessary, and plenty of ground black pepper. Ladle into warmed bowls and serve straight away with some bread.

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