Graeme T's seafood broth

Serves 2-4

• 2 langoustines
• 6 squat lobsters
• 3 shallots
• 3 cloves garlic
• 0 Olive oil
• 1 sprig rosemary
• 1 tsp smoked sweet paprika
• 2 ripe tomatoes
• 175g dry white wine
• 150g saithe
• 10 cockles
• 6 mussels
• 1 sprig dill
• 0.5 lemon
• 0 Handful parsley
• 0 Salt

Step 1
Remove the langoustine and squat heads.

Step 2
Cover the heads with 400ml cold water and ½ tsp salt, then simmer, covered, for an hour to make a stock.

Step 3
Meanwhile, sweat the shallots and garlic in butter and a drizzle of oil until softened, but not coloured.

Step 4
Add the rosemary.

Step 5
Stir for 30 seconds.

Step 6
Add the paprika and fry for another 30 seconds.

Step 7
Add the tomatoes and a splash of wine, then gently cook to a paste.

Step 8
Pour the stock through a sieve into the pan.

Step 9
Add half the wine and cook for 10 minutes.

Step 10
Add the saithe, cook for 3 minutes.

Step 11
Cook the langoustines and lobsters for 2 more minutes.

Step 12
Take off the heat and cover.

Step 13
In a new pan heat some oil, add the cockles and mussels and the remaining wine, cover and cook for 4 minutes.

Step 14
Remove the mussels from their shells, and add to the broth with the whole cockles and the cooking liquor.

Step 15
Stir through the dill and lemon juice.

Step 16
Check the seasoning and serve topped with parsley.