Let’s cook

Tap a step when it’s done.

1. 1

   Make a quick seafood stock: sweat onion, carrot, celery; add fish trimmings, splash of wine, cover with water; simmer 20–30 min. Strain and set aside.

2. 2

   For soup: sauté garlic + tomato + paprika; add stock and saffron; simmer 10 minutes. Add shellfish and cook until opened; add shrimp last for 2–3 minutes. Finish with chopped parsley and a squeeze of lemon.

3. 3

   Don’t over-salt the soup: stock + shellfish add brine. Taste as you go.

4. 4

   Preheat oven to 220°C (425°F). Pat fish dry, score sides deeply. Salt generously (both inside cavity and external cuts).

5. 5

   Stuff cavity with lemon slices, garlic slivers, and herbs. Drizzle outside with olive oil.

6. 6

   Roast on a preheated tray 20–35 minutes depending on size; skin should crisp and flesh should flake at the bone. Internal temp ~60–63°C (140–145°F) for done but moist fish.

7. 7

   Rest 5 minutes, serve with lemon and olive oil. Fillet at table for drama.