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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