MOVIDA SHELLFISH BISQUE - Royal Nut Company

Ingredients

• 1kg shellfish shells, such as prawn, scampi, lobster or crab
• 50ml olive oil
• 1 garlic head, halved
• 3 small carrots, peeled, roughly chopped
• 1 onion, peeled, roughly chopped
• 1 fennel bulb, roughly chopped
• 1 teaspoon fennel seeds Add to basket
• 2 teaspoons black peppercorns Add to basket
• 100ml brandy
• 400g can chopped tomatoes
• 5 thyme sprigs
• 4 bay leaves Add to basket
• 5 parsley stalks
• 1.6L water
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 1 red capsicum, stem and core removed, chopped
• 2 tomatoes
• 6 noras or dried chipotle chillies, seeds and stems removed, soaked in boiling water until soft*
• 160g hazelnuts, roasted, skins removed Add to basket
• 160g blanched almonds, roasted Add to basket
• 1 red capsicum, roasted, skin removed, juice reserved
• 330g soffrito
• 1½ tablespoons sweet paprika Add to basket
• 1 tablespoon olive oil
• 100ml sherry vinegar
• 2 tablespoons olive oil, plus extra as needed
• 4 x 1cm-thick slices tuna fillet, such as Albacore
• 4 x 2cm-wide rings calamari, such as Southern
• 1 tablespoon finely chopped parsley
• 4 medium prawns, peeled, deveined, leaving heads and tails intact
• 2 scampi, halved lengthwise, cleaned
• 1 tablespoon dry sherry
• 1-2 cups shellfish bisque, heated
• 4 extra-large mussels, such as Spring Bay, de-bearded, cleaned
• 4 clams, such as Tasmanian surf, soaked in water for at least 2 hours
• ¼ cup Romesco sauce
• 1 piece salted sea lettuce, soaked, rinsed (optional)*
• Fennel fronds, to garnish
• Crusty bread, to serve