Essence of Seafood

(with saffron, white wine and dill)

Ingredients

For soup

• 8 clams

• 8 prawns

• 4 green mussels

• 2 cloves garlic, chopped

• 4 tsp chopped onion

• 2 tsp chopped celery

• 120 ml white wine

• 8 cherry tomatoes, halved

• 2 tbsp tomato paste

• 600 ml seafood stock (see sub-recipe below)

• 4 tbsp saffron water

• 2 tsp chopped dill

• 1/4 tsp crushed black pepper

• salt to taste

For finishing

• 8 dill sprigs

• a few micro greens

• 2 cherry radishes, sliced

• extra virgin olive oil to drizzle

Method

For soup

Heat oil in a saucepan. Add onion, garlic and celery, and sauté lightly.

Add clams, mussels, prawns, white wine and tomato paste.

Add seafood stock and bring to a boil. Reduce heat to simmer and cover with a lid. Cook for 5 minutes.

Add chopped dill and cherry tomatoes, take off heat and set aside.

Assembling and finishing

In individual soup bowls arrange the seafood and cherry tomatoes. Pour in the soup.

Garnish with dill leaves, micro greens and slices of cherry radish. Drizzle with extra virgin olive oil, and serve hot.

Seafood Stock (sub-recipe for 500 ml yield)

Ingredients                                      

• 200 g prawn heads

• 50 g prawn shells

• 1 tbsp vegetable oil

• 1 tbsp black peppercorn

• 1 leek (white part only), diced

• 1 small onion, diced 

• 30 ml white wine

• 1 bay leaf

• 1 ltr water       

Method

Pre-heat oven to 180° C.

Wash the prawn heads and shells in cold running water, and roast for 20 minutes.

Heat oil in a stockpot; add onions, leeks, bay leaf, peppercorn and cook for 3 minutes. The ingredients should not brown.

Add roasted prawn heads and shells and cook for a couple of minutes, stirring continuously.

Pour in the white wine and cook for 2 minutes, allowing the alcohol to evaporate. Add water and bring to a gentle simmer. Simmer over medium heat for 1.5 hours.

Remove any scum that comes to the surface with a slotted spoon.

Strain through a wire strainer lined with muslin or cheesecloth.