Serves 3
Prep time 1 hour
Cook time 2 hours 15 minutes
parsley oil
20g fresh parsley, leaves only
2 garlic cloves, peeled
15ml sunflower oil
• Combine all ingredients in a blender. Blend until emulsified.
fumet (stock)
100ml olive oil
50g white onion, roughly chopped
50g carrots, roughly chopped
40g leeks, roughly chopped
40g fennel, roughly chopped
1 whole garlic bulb, halved
1⁄2 tsp smoked sweet paprika
100g tomatoes on vine, blended
200g flower crabs, halved
200g crayfish, halved
160g fish bones
80g prawn shells
80g lobster shells
21⁄2 litres water
• In a large stock pot, preheat olive oil. Add all vegetables and garlic except blended tomato. Cook until vegetables have softened, approximately 15 minutes.
• Preheat oven to 210°C. Add paprika to simmering vegetables, cook for 3…
