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1
Obtain from the fishmonger fish trimmings such as heads and backbones.
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2
Rinse well and place in a large pot.
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3
Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours.
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4
Strain stock and reserve.
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5
Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes.
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6
Add chopped tomatoes, herbs tied into a bunch and reserved fish stock.
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7
Season well with salt and freshly ground pepper.
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8
Cover and simmer for 30 minutes.
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9
Add potatoes and boil for 5 minutes.
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10
Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7 to 10 minutes until prawns turn pink and lobster meat is cooked.
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11
Do not boil when shellfish are added for they will toughen.
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12
Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot.
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13
Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil.
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14
Alternatively soup, potatoes and seafoods may be served together in deep plates.
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15
NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream.
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16
Cut into 2 inch slices and sprinkle with lemon juice.
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17
Add heads and trimmings to fish stock.
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18
Cut rinsed lobster tails into 2 inch pieces with shell on.
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19
Shell and de-vein prawns.
