Beachside Broth – Coastal Soup with Foraged Flavours

by Leah Halmagyi


  • 1 red onion, sliced
  • 2 carrots, diced
  • 1 head fennel, very finely sliced
  • 4 cloves garlic, minced
  • 5cm piece ginger, cut into fine batons
  • ½ bunch thyme leaves, picked
  • 8 anchovy fillets
  • ½ cup extra virgin olive oil
  • ½ cup vermouth
  • 1½ L fish stock
  • 2 large potatoes, diced in 1cm cubes
  • 2 zucchini, chopped
  • 4 x 100g portions boneless fish fillet
  • 12 King prawns, peeled and de-veined
  • 6 smoked oysters
  • sea salt flakes and freshly-ground black pepper
  • 1 bunch parsley, very finely choppe


Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

1 Combine the onion, carrots, fennel, garlic, ginger, thyme and anchovies in a large saucepan with the extra virgin olive oil and cook gently for 5 minutes, until just softened. Pour in the vermouth and simmer for 2 minutes, then add the stock and bring to a simmer.
2 Add the potatoes and cook for 5 minutes, then mix in the zucchini, fish and prawns. Cook for 5 minutes. Ladle 1 cup of sauce with the oysters into a blender and purée until smooth. Season with salt and pepper. Return to the saucepan with the parsley, then ladle into bowls.