3 large fish bones (any fatty or white fish will do) |
ROAST onion, garlic, celery, red and green pepper.
BOIL roasted fish bones and vegetables in water for 11/2 hours to make stock.
REMOVE bones, place stock base and vegetables in blender on a coarse medium blend.
GRILL calamari, mussels and prawns to medium.
COMBINE soup base together with grilled seafood into a large pot and bring to simmer for about 15 minutes.