Seafood Broth

1. 1

   Remove the heads from the langoustines and squat lobsters, saving the bodies. Cover them with 400ml cold water plus 1/2 tsp sea salt and simmer covered for an hour to make stock,

2. 2

   Sweat the shallots and garlic in the butter and a good drizzle of olive oil in a heavy based pot to soften without colouring,

3. 3

   Add the rosemary and stir through for 30 seconds, then add the smoked paprika and stir for another 30 seconds,

4. 4

   Add the tomatoes along with a splash of white wine to loosen then cook down to form a paste,

5. 5

   Pour the stock through a sieve into the tomato paste and add 75ml of the white wine and cook through for 10 minutes. Correct for seasoning with salt,

6. 6

   Add the white fish and cook for 2 minutes then add the reserved langoustine and squat lobster bodies and cook for a further 2 minutes. Remove from the heat and cover,

7. 7

   In a separate pan cook the cockles and mussels. Heat a little oil, pour in the shellfish and a good splash of white wine. Cover and cook for 3-4 minutes,

8. 8

   When cooked remove the mussels from their shells and add to the broth and add the cockles whole along with the cooking liquor,

9. 9

   Stir through the dill and add the lemon juice. Correct for seasoning and serve topped with parsley.

No additional tips available.