PREPARATION TIME 15M | COOKING TIME 20M | SERVES 4
1 LEEK, VERY FINELY DICED 2 STICKS CELERY, FINELY SLICED 8 CLOVES GARLIC, FINELY SLICED 4 BAY LEAVES seafood hotpot with prawns mussels crab & tetragonia
2 TSP FENNEL SEEDS 2 TBSP EXTRA VIRGIN OLIVE OIL 75G UNSALTED BUTTER 2 TBSP PLAIN FLOUR 500ML DRY WHITE WINE 6 RIPE TOMATOES, SEEDED AND DICED 500G PRAWNS, PEELED AND DEVEINED 750G MUSSELS, SCRUBBED AND DE-BEARDED 4 CUPS TETRAGONIA LEAVES 1 BUNCH TARRAGON LEAVES 200G RAW BLUE SWIMMER CRAB MEAT 1 CUP SOY BEANS, PEELED CRUNCHY BREAD, TO SERVE
1 Sauté the leek, celery, garlic, bay leaves and fennel seeds in olive oil and butter in a large saucepan over a moderate heat for 5 minutes, until softened. Sprinkle with flour, cook for 1 minute, then pour in the wine. Simmer for 5 minutes.
2 Add the tomatoes, prawns and mussels, then cook with the lid on for 10 minutes, until the mussels have opened. Mix in the tetragonia, tarragon, crab and soy beans, cook for 3 minutes, then serve with crunchy bread.
TRAVELLERS’ NOTES IF SEAFOOD IS GOING TO BE ON THE MENU, IT’ S WORTH PACKING A GOOD- SIZED STAINLESS STEEL OR ENAMELLED CAST IRON POT. A TRADITIONAL CAMP OVEN, MADE OF UNSEALED IRON, CAN GIVE A LIGHTLY METALLIC FLAVOUR TO DELICATE FISH AND SHELLFISH.
FOOD NOTES YAMBA, ON THE NSW NORTH COAST, IS RIGHTLY FAMOUS FOR ITS INCREDIBLE PRAWNS, WHILE AT THE OTHER END OF THE COAST EDEN MUSSELS ARE PHENOMENAL. TETRAGONIA GROWS WILD ALL ALONG THE NSW COAST, LOOK FOR IT IN THE SAND DUNES. IT IS A CREEPING VINE WITH ARROW-SHAPED LEAVES. IF UNAVAILABLE, USE SPINACH.
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