Seafood Broth

Directions

1. Remove the heads from the langoustines and squat lobsters, saving the bodies. Cover them with 400ml cold water plus ½ tsp sea salt and simmer covered for an hour to make stock,
2. Sweat the shallots and garlic in the butter and a good drizzle of olive oil in a heavy based pot to soften without colouring,
3. Add the rosemary and stir through for 30 seconds, then add the smoked paprika and stir for another 30 seconds,
4. Add the tomatoes along with a splash of white wine to loosen then cook down to form a paste,
5. Pour the stock through a sieve into the tomato paste and add 75ml of the white wine and cook through for 10 minutes. Correct for seasoning with salt,
6. Add the white fish and cook for 2 minutes then add the reserved langoustine and squat lobster bodies and cook for a further 2 minutes. Remove from the heat and cover,
7. In a separate pan cook the cockles and mussels. Heat a little oil, pour in the shellfish and a good splash of white wine. Cover and cook for 3-4 minutes,
8. When cooked remove the mussels from their shells and add to the broth and add the cockles whole along with the cooking liquor,
9. Stir through the dill and add the lemon juice. Correct for seasoning and serve topped with parsley.