Alex's Seafood Soup

1. 1

   Peel and clean prawns, leaving tails intact and reserving the heads and then using a sharp knife, butterfly the prawns by slicing along the underside, from head end to tail, without cutting all the way through.

2. 2

   Heat the oil and butter in a large saucepan over medium high heat and add the garlic and reserved prawn heads, and cook, stirring for 1 minute and then add stock and then the water and bring to the boil.

3. 3

   Once the stock comes to the boil, remove pan from the heat and strain liquid through a colander into a bowl and discard the prawn heads and return the stock to the pan.

4. 4

   Add pasta sauce and mussels and stir to combine and cover and bring to the boil over hight heat and cook for 1 minute or until shells open.

5. 5

   Add the prawns and fish and cook a further 2 minutes or until the seafood is cooked through and then stir in the parsley and season with salt and pepper.

6. 6

   Serve with lemon wedges and crusty bread if you wish.

* Per serving · 4 servings · Values may vary.