Taste of the sea; Gout de la Mer

... The lure of the Ocean is always intoxicating -- the salty air , the rise and the fall of crashing waves, seaglass, scallop shells and starfish, and magical sea aroma..

Ingredients

Gout de la Mer

2 tablespoons olive oil
40g unsalted butter

1 yellow onion quartered
3 cloves garlic, halved

1 big red shallot, quartered
2 long red chillis, chopped at an angle
8 king prawns, heads removed, peeled and butter flied  

1 tablespoon of white cooking wine

1 stick of celery, chopped
4 beef tomatoes quartered and roughly chopped 

500ml fish stock
2cm ginger halved
200g firm white fish fillet, cubed
8 mussels, washed and debearded
 1 tablespoon finely chopped parsley 

1 tablespoon of fish stock

1 teaspoon of palm sugar

1 tablespoons cream
½  lemon, cut into wedges

Method 

1. Heat oil and butter in a medium saucepan over a medium heat. Add garlic, shallot, onion, chillis and prawn heads and sweat until opaque. Stir in tomato, celery and white cooking wine. Pour in stock and bring to the boil. Remove prawn heads.
2. Pour in ginger, prawns, fish and mussels and bring to the boil. Reduce heat to simmer for 3 - 5 minutes or until fish is cooked through. Season with salt and pepper to taste.
3. To serve, ladle soup into serving bowls, drizzle with cream and sprinkle with parsley. Serve with lemon to the side.