Perhaps a New Years Resolution Bubbling Here

Not the best food photo, but it appears I am well out of practice.

New Years dinner was simple and light on the palette, while the flavour was beautifully intense. A combination of reduced chicken stock and mussel broth essence gave this seafood soup the taste of a lobster bisque.

I made the dish from my head, so there is no recipe. Pretty basic though. Sauteed a few shallots with tiny dice carrots, deglazed with dry prosecco, added a few threads of saffron. Cooked mussels in the this, then pulled them out and shelled most of them, saving a few whole mussels for garnish.

Heated the concentrated chicken stock in another pan, added halibut chunks, large east coast scallops (cut in half against the grain) and prawns, cooked until all the fish was translucent. Seasoned with salt, pepper and a small splash of whip cream to lighten the colour. Then dumped in the mussels with their broth (essence), simmered for a few more minutes (maybe two - just to heat the mussels) until the seafood was just hot, sprinked with minced chives. Taste for seasoning, adjust and serve with baguette.

Wishing you all the best in 2018.