Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.
Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes.Take out and leave aside.
Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside
Take the stock and strain through a very fine sieve. Set aside.
Add the finely grated garlic to this stock. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Add the tomato paste and masala. Stir well.
Add the warm stock – ladle by ladle – whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer – you will see that it has now thickened.
Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well. Now add the raw fish and let it simmer for 3 minutes, then add the prawns and mussels.
Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice. Simmer for a 5-10 minutes.
Lastly, mix the last 4 ingredients together to make the gremolata and set aside To serve – in the bottom of a soup bowl put a dollop of the gremolata.
Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.
Garnish with a few drops of gremolata on top.
Reprinted with permission of Life is a Zoo Biscuit. To
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