4 garlic cloves (finely chopped)
1 bay leaf
150mL extra virgin olive oil
200g cherry tomatoes
50g fresh basil
2 birds eye chilli (finely sliced)
100g onion (diced)
100g zucchini (diced)
100g capsicum (diced)
500g tomato sauce
200g mussels (3-4cm pieces)
4 scampi
100g clams (3-4 cm pieces)
4 King prawns
100g squid
200g barramundi/snapper (3-4 cm pieces)
100mL white wine
400mL shellfish bisque
400mL fish stock
Begin by preparing your ingredients. Crush the garlic and dice the vegetables; zucchini, capsicum and onion. Halve the cherry tomatoes.
Prepare the seafood by cutting the squid, barramundi/snapper, Tiger prawns, mussels and clams into roughly 3-4cm pieces.
Butterfly the scampi, save this to be used later in the recipe.
Heat a tablespoon of olive oil in a large pot on a medium-high heat. Add in the zucchini, capsicum, onion, garlic, chilli, basil and cherry tomatoes, and lightly stir-fry for 2-3 minutes.
Add in the squid, barramundi/snapper, Tiger prawns, mussels and clams to the vegetables.
Add the white wine and fish stock, and continue to cook, reducing the liquid for 10 minutes on medium-high heat.
Add the shellfish bisque and a ladle of tomato sauce to the pot.
Season to taste with salt and pepper, then add the whole bay leaf.
Cook for a further 10 minutes until reduced, then evenly serve the soup in 4 terracotta pots or bowls, while it is still steaming hot.
Finish with an open scampi in each pot/bowl, the scampi will cook from the heat of the soup.
To serve, finish the dish with a generous drizzle of your favourite extra virgin olive oil.
Recipe provided by Olio Kensington Street
