Serves 6

2-3 tbsp extra virgin olive oil (EVO)
1 large onion, thinly sliced
1 large fennel bulb, trimmed, thinly sliced
500ml El Navarrico Fish Fumet
360g Akaroa fresh salmon portions, skin removed, cut in 3cm cubes
200g scallops or clams, cleaned
200g raw prawn cutlets, deveined
¼ Sabato Julie Le Clerc preserved lemon, chopped
2-3 Tbsp Pons capers in brine, drained
3 tbsp chopped Italian parsley, to garnish
Grilled bread, to serve (optional)

Heat a large, heavy-based pot, add the EVO, onion and fennel and cook over a medium-low heat for 5 minutes, stirring regularly until the vegetables have softened but not browned. Add the fish fumet and bring just to the boil. Now add the salmon, scallops and prawns. Cover the pot and simmer very gently for 5-10 minutes, or until the seafood is just cooked. Stir in the lemon; adjust seasoning, if required. Garnish with capers and parsley.

Recipe by Julie Le Clerc



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