Meat from 1 cooked lobster
200g Langoustine tails
200g Queen Scallop meat
200g Salmon pieces
200g white fish pieces (cod, Haddock or Halibut)
2 Leeks (very finely sliced)
4 Shallots (sliced)
1 Fennel bulb (finely diced)
1 clove Garlic (crushed)
200ml fish stock
300ml White wine
50g soft Butter
A couple of handfuls of fresh Samphire
1 Bay leaf
1 handful of parsley (chopped)
Salt & Pepper
Heat a little oil in a pan and add the shallots, leeks, fennel and garlic, sauté until softened.
Add the Bay leaf, wine and stock, bring to the boil and cook for a couple of minutes then add the white fish and salmon, cover with a lid and reduce the heat a little.
Poach for a couple of minutes before adding all the other shellfish (except the lobster). Re-cover the pan with a lid and bring to almost boiling, then reduce the heat and cook for a further 4 – 5 minutes or until the cockles and mussels have fully opened (discard any cockles or mussels that do not open).
Add to the soup the lobster and samphire and again, bring the soup to almost boiling, add salt and pepper to taste and finish with the chopped parsley.
Divide the soup between four bowls and serve with plenty of fresh bread.