Mouths will be singing the song of the sea by the end of this meal!
Roasted Tomato and Fennel Broth
Mussels & Clams
In a large pot over high heat, add the olive oil.
Roast the fish bones and trim for 4-5 minutes.
Add the chopped vegetables, salt, and sugar, stir for an additional 3 minutes.
Add all spices, herbs and seeds. Roast for 2 more minutes.
Deglaze pot with white wine.
Add chicken stock and cover. Simmer over low heat for 45 minutes.
In a large sauté pan, over medium high heat, sauté the shallots, chili and garlic 1 minute.
Add the fresh shellfish, sauté for an additional minute.
Deglaze with white wine.
Add tomato fennel broth. Simmer covered for 4 minutes until shells open and broth is reduced.
Sear fillets over high heat for 3-4 minutes until a richly coloured golden brown.
Roast in the oven for 8-10 minutes until cooked.
Serve over shellfish broth.