Fisherman's Stew

This is the best and most hearty fish stew we have ever tasted/made. It is a Marcus Wareing dish that has a strong emphasis on the fish contents as opposed to the broth. We have made this several times now but i have failed to take any photos (so anxious to eat the broth!) The last time we made it we doubled the quantities of the broth and used beef stock instead of chicken (Dorette's request) and it worked just as well. It is very filling. Great if you live near a fishmonger or a fish market (Sydney residents take note!) It is a winner for a dinner party if you do not mind fiddling with seafood. :)
Serves 4

Foodstuff you will need:  
12 large raw prawns
12 fresh mussels (scrubbed and de bearded)
2 large potatoes cut into 3cm cubes
1 large fennel bulb (chopped into small pieces)
12 smalls callops
400g skinless firm white fish fillets cut into bite size pieces
200g skinless salmon cut into bite sized pieces

Broth
2tbsp vegetable oil
1 onion peeled and halved
2 carrots, peeled and cut in half
1 bulb garlic halved horizontally
1 leek (white part only) cut in half
3 sticks of celery cut across in half
4 tbsp tomato puree
pinch of saffron threads
250ml white wine
¼ bunch tarragon
¼ bunch thyme
2 litres of chicken stock

Equipment:
Large saucepan *3
Sieve
Slotted spoon
Chopping board & sharp knife
4 Large bowls for broth

How to throw it together
Peel the prawns (remove heads, tail and shell) Set aside.
Rinse the shells and heads
To make the broth, heat the vegetable oil in a large saucepan. When almost smoking, add the prawn heads and shells together with the onion, carrots, garlic, leek and celery. Brown well, stirring. Add the tomato puree and the saffron, then deglaze with the wine. When reduced to a syrup, add the herbs and stock and bring to a boil.

Pass through a sieve into a second clean saucepan pressing down on the prawn shells and vegetables to extract all the liquid; discard the vegetables and shells. Bring the broth to the boil, then add the mussels. Cook and cover until the shells open. Remove the mussels with a slotted spoon and remove from their shells. Discard the shells; keep the mussels warm.

Stain the broth into another pan to remove any grit from the mussels, then bring back to the boil and adjust the seasoning. Add the potatoes, fennel and cook  until almost tender. Add the prawns, scallops and fish and simmer until just cooked. Return the mussels to the stew then serve.