Burrida (Genoese Fish Stew)- PHIL WADDINGTON, COAST AND MANTA RAY RESTAURANTS

1 blue swimmer crab cleaned, gills removed & quartered

2 large king prawns de-veined, shell and head left on

4 to 6 large blue mussels beared, removed, and scrubbed

6 clams rinsed

6 pippies rinsed

2 small red mullet or red spot whiting gilled, called & gutted

2 small cleaned squid cut into 1 cm wide rings tentacles halved

2 x 40g pieces leatherjacket on the bone

Soup base:

1 small fine-diced onion

1 small fine-diced fennel

1 small fine-diced carrot

half small fine-diced leek white part only

1stick fine-diced celery

2 large fine sliced cloves of garlic

1 sprig thyme

1 fresh bay leaf

100ml home made tomato sauce

1 pinch dried red chilli flakes

1 small pinch saffron threads soaked in a little fish stock

2cm wide strip of lemon peel, no pith

50ml dry white wine

fish stock approximately 250mls

chopped parsley