Ingredients Jump to Instructions ↓

  1. For the seafood:

  2. 1 blue swimmer crab cleaned, gills removed & quartered

  3. 2 large king prawns de-veined, shell and head left on

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

  5. 6 clams rinsed

  6. 6 pippies rinsed

  7. 2 small red mullet or red spot whiting gilled, called & gutted

  8. 2 small cleaned squid cut into 1 cm wide rings tentacles halved

  9. 2 x 40g pieces leatherjacket on the bone

  10. Soup base:

  11. 1 small fine-diced onion

  12. 1 small fine-diced fennel

  13. 1 small fine-diced carrot

  14. half small fine-diced leek white part only

  15. 1stick fine-diced celery

  16. 2 large fine sliced cloves of garlic

  17. 1 sprig thyme

  18. 1 fresh bay leaf

  19. 100ml home made tomato sauce

  20. 1 pinch dried red chilli flakes

  21. 1 small pinch saffron threads soaked in a little fish stock

  22. 2cm wide strip of lemon peel, no pith

  23. 50ml dry white wine

  24. fish stock approximately 250mls

  25. chopped parsley

Instructions Jump to Ingredients ↑

  1. Select a pot or casserole with tight fitting lid to serve the Burrida from.

  2. Heat pot with some olive oil, just before it starts to smoke put in onion, fennel, carrot, leek, and celery.

  3. Stir constantly till the vegetables start to caramelise then add garlic & chilli.

  4. Cook for 2 more minutes and add half the stock and the rest of the soup ingredients except parsley.

  5. Bring to boil add seafood put on lid and simmer for approximately 10 to 12 minutes or until shellfish is open and fish is just cooked.

  6. Add more stock depending if it needs to be soupier.

  7. Check seasoning, may need a little sea salt but will need freshly ground pepper.

  8. Finish with plenty of chopped parsley.

  9. Serve into deep warm dishes at the table with green salad, grilled crusty bread drizzled with extra virgin olive oil and rubbed with raw garlic.


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