This beautiful smokey seafood broth is just what we all need at this time of the year and can be on the table in under an hour. I used Canadian scallops, king prawns, and gorgeous monkfish, but any firm white fish or seafood you have would work. It’s absolutely bursting with flavour, and I can’t wait to make it again for family and friends; I also think it’s fancy enough for a special occasion.
Onions, fennel, and garlic are cooked until soft; to that, I added a splash of vermouth, bay leaves, tomato purée, paprika, roasted red peppers, chopped tomatoes, and fish stock, all brought to a boil then simmered. I added in butter beans for a bit of substance along with beautiful monkfish, scallops, and king prawns at the last minute and finished it with a sprinkling of fresh parsley and crispy golden fried shallots. Pass the crusty baguette and dive in!!