serves
6-8
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 litre (34 fl oz/4 cups) chicken stock
- 750 ml (26 fl oz/3 cups) white wine
- 2 bay leaves
- pinch saffron threads
- 6 lemons
- 4 small kipfler potatoes, scrubbed and halved
- 1 whole garlic bulb, bashed and broken into cloves
- 1 small red chilli, finely chopped
- 4 clams
- 4 mussels
- 1 cup seaweed, such as nori, sea lettuce or kombu (optional)
- 2 onions, diced
- 2 corn cobs, cleaned and halved crossways
- 1 bunch thyme, leaves picked
- 4 scallops, in closed shells
- 4 prawns (optional), unpeeled
- 4 oysters (optional), shucked
- 150 g (5½ oz) butter
- ⅓ cup parsley leaves, chopped
- ⅓ cup tarragon leaves, chopped
- toasted sourdough, to serve
- 1 cup aioli, to serve
Instructions
Combine the stock, wine, bay leaves, saffron and 3 halved lemons in a large pot. Bring to the boil over high heat.
Add the potatoes, garlic and chilli. Cover and cook for 3 minutes. Add the clams, mussels, seaweed (if using), onion, corn and thyme and cook for 8–10 minutes, until the corn is tender.
Add the scallops, prawns, oysters (if using), butter, parsley and tarragon. Season with salt and pepper and cook for 5 minutes. Use a slotted spoon to remove all the goodies from the pot and arrange them on a platter or large serving bowl in the middle of the table. Serve with remaining lemons cut into wedges, and toasted sourdough and aioli.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
