Shellfish Broth Recipe
There's something wonderfully romantic about sharing a bowl of this luxurious shellfish broth. This isn't just a soup - it's a celebration of the sea's finest offerings, combining sweet king prawns, plump mussels, tender clams, and chunks of fresh hake in a beautifully aromatic broth.
What makes this dish so special is how each ingredient is added at precisely the right moment to ensure perfect cooking. The aromatic base of fennel, onion, and garlic creates a fragrant foundation, enhanced with a touch of smoked paprika and cayenne for warmth and depth. The white wine adds brightness, cutting through the richness beautifully.
The technique here is all about timing and respect for each ingredient. The prawns need just a minute, the clams a little longer, followed by the mussels, and finally the delicate hake which cooks in moments. This careful orchestration ensures everything is perfectly tender and nothing is overcooked.
This is the kind of dish that turns an ordinary evening into something memorable. Whether you're cooking for a special occasion or simply want to treat someone you care about, this shellfish broth delivers restaurant-quality results with the warmth and intimacy of home cooking.
What You'll Need
Serves 2
| Pure Shellfish Stock | 500ml |
|---|---|
| Small Onion | 1, finely diced |
| Small Fennel | 1, finely sliced |
| Maris Piper Potato | 1 medium, diced |
| King Prawns | 2 (raw) |
| Mussels | 6 |
| Clams | 6 |
| Hake Loin | 200g, filleted, pin boned and cut into chunks |
| Tinned Tomatoes | 200g, chopped |
| White Wine | 100ml |
| Tomato Purée | 1 tsp |
| Garlic Cloves | 4, minced |
| Unsalted Butter | 30g |
| Smoked Paprika | ½ tsp |
| Cayenne Pepper | ½ tsp |
| Fennel Fronds | Chopped, for garnish |
| Seasoning | Salt |
How To Make It
Melt the butter and allow to foam.
Sweat the onion in the butter with a little salt until soft.
Add the garlic, fennel and spices and cook to release the oils then add the tomato purée and cook on a medium heat for a minute.
Add the wine and reduce by half.
Add the diced potato, chopped tomato and the defrosted shellfish stock.
Simmer on a medium heat for 5 minutes.
Wash and clean the mussels and clams. Peel the tail only of the prawns and remove the entrails.
Add the prawns, simmer for 1 minute, then add the clams shortly followed by the mussels and cook for a further 3 minutes.
Once these have opened add the hake. (Remember to discard any shellfish that have not opened once cooked).
Season to taste and serve, decorating lightly with the fennel fronds.
Chef's Tip
Timing is everything with this dish - the prawns need just a minute, clams need a bit longer, then mussels, and finally the delicate hake which cooks in moments. Always discard any mussels or clams that don't open after cooking. Serve immediately for the best results.
