Shellfish broth with curry oil

Method

1. Heat a pan with a tight-fitting lid. Place half the sliced shallots in the pan with the mussels and half the wine. Cover with the lid, shake the pan and cook on a medium heat for 2-3 minutes until the mussels start to open.

2. Strain off and reserve the cooking liquor. Repeat the same process with the clams and remove the meat from their shells.

3. Heat a tablespoon of oil in a saucepan and sweat the shallot, garlic, carrot, fennel and celery for 3 minutes without colouring them. Add the potatoes and pepper and cook for a further 5 minutes, then add the stock and cooking liquor and cook for 10 minutes until the liquid is reduced by half.

4. Add the mussels, clams, flaked crab meat, langoustines and butter.

5. For the curry oil, dice the shallot and sweat in a pan with a little oil along with the star anise and coriander seeds until soft.

6. Stir in the curry powder and cook on a low heat for 2-3 minutes, then add the rest of the oil. Leave the oil to infuse for as long as you can, then strain before use. Drizzle the oil over the finished soup to garnish.

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Ingredients

250g mussels
100g clams
2 Shallots, sliced
400ml White wine
100g white crab meat
4-6 langoustines, shelled and halved
1 shallot, diced
1/2 carrot, diced
1/2 bulb Fennel, diced
1 garlic clove, chopped
1 stalk Celery, diced
1/2 yellow pepper, diced
1 small potato, diced
500ml fish stock
knob of Butter, to finish

For the curry oil

1 shallot, diced
1 Star anise
1 tbsp Coriander seeds, crushed
1 tbsp curry powder
150ml Olive oil

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