Seafood hot pot
Serves: 4

To prepare the fish stock – preheat oven to 180°C. Roast the fish frames with a little olive oil for twenty minutes. Deglaze with water. In a large pot heat oil and sauté onion, celery and garlic. Add thyme, peppercorns, parsley stems and bay leaf. Add roasted fish frames and two litres of water. Simmer for one hour. Strain and set aside.

Brush a roasting pan with oil, add vegetables and sprinkle with thyme. Smear fish frames with tomato paste and place on top of vegetables. Roast for 30 minutes. Remove roasted vegetables and fish frames from oven and place in a large pot. Add fish stock and bring to the boil. Reduce heat and simmer. Add saffron threads and sea salt and cook for one hour. Strain and set aside to cool. Refrigerate overnight in an air-tight container.

To make the seafood – heat the oil in a large pot. When hot add mussels and close lid. Cook for three minutes or until mussels open. Remove mussels and set aside. Add the remaining seafood to pot with 200ml of reserved saffron infused fish stock and bring to the boil. Cook for 3-5 minutes. Add mussels and an additional 800ml of fish stock. Bring to the boil and immediately spoon into the serving dish.

Sprinkle with chopped parsley and serve with toasted sourdough bread.