Fish soup…..why on earth do we not see enough variations on Australian menus when we are surrounded by the ocean, which is home to some fantastic shellfish and finfish. I find fish soups can swing both ways, where on one hand you can have a strong, luxuriously rich bouillabaisse based demon and on the other, a light, delicate fairy of a consommé. Here is my attempt at the later, which Morgan McGlone (a serious dude) of the Flinders Inn currently has on his menu. I had the privilege of sampling the dish a couple months and could not get the idea out of my head. I love a good bouillabaisse, this is just a variation.

Bouillabaisse Soup w Steamed King Prawn, King Prawn Tartaré and Seared Scallops w Rouille Croutons