Seafood soup. With marmite again!

This marmite is like a miracle ingredient. First the beef stew, now this fish stew.

This fish stew also goes very well with toasted bread with cheese on top.

1. Saute onions, celery, fennel until soft. Then add garlic slices and saute a few minutes more.

2. Take out vegetables. Turn heat to high. Then dump in prawn and bug shells (they call em bugs here. At home I call them crayfish. In Oz, the crayfish looks like a mini lobster), and cook over high heat until fragrant.

3. Put in about half a small can of tomato paste plus a tablespoon of marmite. Saute to caramelise the paste.

4. Pour in a healthy dollop of white wine (used a sauv blanc). Wait a min, then pour in chicken stock.

5. Simmer vigorously for about 30 minutes. Then strain out the solids.

6. Assemble seafood. One type of seafood at a time, lower seafood into vigorously boiling soup. Take out when just done. Then bring the stew to a boil again and just before serving, pour it over the cooked seafood.

7. For the bread, rub with garlic, then spread a bit of butter and top with cheese (I used brie). Then broil in the oven till toasted and cheese has melted. To eat the toaste, ladle the soup over the bread and let it soak.