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      Fish with lemon butter sauceFish with lemon butter sauce4 John Dory fillets ¼ cup (35g) plain flour, seasoned 60g butter juice of ½ lemon 2 tablespoons finely chopped parsley steamed potatoes, steamed green beans, to serve

      kJ 1200, fat 14g, sat fat 8g.

      Bouillabaisse with homemade stockBouillabaisse with homemade stock

      Stock

      5L cold water 1kg fish bones 1 lobster head, use crab shells if not available 2 leeks, cut and washed 2 brown onions 1 head celery 4 bay leaves 6 peppercorns 500g peeled tomatoes in can 8 saffron threads 2 cloves garlic 1 bunch parsley stalks 150ml white wine 1 pinch salt

      Bouillabaisse

      1 Moreton Bay bug green, cut in half 4 extra-large green Yamba king prawns, peeled with head on 160g snapper fillet skinned and cubed 500g Boston Bay mussels, scrubbed and debearded 4 extra-large scallops, roe off

      Rouille

      2 egg yolks 400ml extra-virgin olive oil ¼teaspoon Dijon mustard ½ teaspoon mild paprika 2 cloves garlic salt and pepper
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