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Alex's Seafood Soup

Created by ImPat on November 26, 2014

500 grams fresh mussels (25 black mussels cleaned and debearded)
2 fresh fillets (500 grams) gemfish (250 grams each fillets, bones removed cut into 2cm pieces)
Salt and pepper (to taste)
1/4 cup fresh chopped parsley (flat-leaf)
Lemon wedge (to serve optional)
French baguette loaf (crusty sliced to serve optional)

Step 1: Peel and clean prawns, leaving tails intact and reserving the heads and then using a sharp knife, butterfly the prawns by slicing along the underside, from head end to tail, without cutting all the way through.
Step 2: Heat the oil and butter in a large saucepan over medium high heat and add the garlic and reserved prawn heads, and cook, stirring for 1 minute and then add stock and then the water and bring to the boil.
Step 3: Once the stock comes to the boil, remove pan from the heat and strain liquid through a colander into a bowl and discard the prawn heads and return the stock to the pan.
Step 4: Add pasta sauce and mussels and stir to combine and cover and bring to the boil over hight heat and cook for 1 minute or until shells open.
Step 5: Add the prawns and fish and cook a further 2 minutes or until the seafood is cooked through and then stir in the parsley and season with salt and pepper.
Step 6: Serve with lemon wedges and crusty bread if you wish.