Recipe for Aromatic Shellfish Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
ADVANCED PREPARATION ----------------
1 x Stock ready made and all shellfish cleaned
2 x Garlic cloves, peeled and finely chopped
1 x Star anise
8 x White peppercorns, crushed
1 x Lemon and 1 orange, zest of
1 sprg thyme
500 ml Cold water
A small bunch of chervil, chopped
100 ml Dry white wine
1/2 x Onion, peeled and finely chopped
White of 1 small leek, finely chopped
1 x Carrot, peeled and finely chopped
1 sm Fennel bulb, finely chopped
----------------- TO FINISH ----------------
12 x Mussels, cleaned and rinsed
12 x Clams
12 x Cockles
4 lrg Scallops, each sliced into 3
1/2 x A cucumber, peeled, seeded and cut into strips
2 x Plum tomatoes, peeled, seeded and diced
Instructions:
Instructions: Put all the vegetables, spices, zests and thyme into a large saucepan and pour in the cold water. Bring to the boil and skim, then simmer for about
10 minutes.

Pour in the wine and simmer for a further 2 minutes. Add the chopped coriander then take the pan off the heat and leave uncovered for about half an hour to infuse, strain through a fine conical sieve into a clean pan and bring to the boil, turn down to simmering point.

Add the mussels, clams and cockles, cover and cook over the highest possible heat for about 2 minutes until they open, add the sliced scallops and cook for a further 30 seconds. Toss in the cucumber and diced tomato and coriander and serve.

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