Seafood Broth, Ripped Herbs, Toasted Bread and garlic aioli

This broth is such a cracker. If a friend served this to me I'd be well impressed. Try it - you'll love it. I base it around mussels because they're tasty and damn good value. You can add any other seafood you like. The aioli is not essential with this, but it is fantastic and you should give it a go.

serves 6
795g miced seafood (squid, red mullet, prawns and monkfish)
795g mussels
1 x 400g tin or 8 large ripte plum tomatoes
extra virgin oil
2 cloves of garlic, peeled and sliced
2-3 fresh red chillies, deseeded and sliced
2 good bandfuls of courgettes, finely sliced
2 large glasses of white wine
salt and freshly ground black pepper
2 good handfuls of mixed fresh herbs, ripped (basil, parsley, fennel, marjoram)
garlic aioli
1 lemon

First clean up your seafood. I normally get my fishmonger to scale, gut and fillet the fish and clean the squid for me - it saves making a mess. Then all I have to do is pull the beards of the mussels. If using tomatoes, remove their cores and place in boiling water for 1 minute - this will loosen their skins - then rinse quickly under cold water and remove the skins.

Into a very hot pan swiftly pour 4 good lugs of extra virgin olive oil and add the mussels. Flick the garlic, chillies and courgettes on top, shake the pan around, then add the white wine. While this is sizzling away, really squash in the tomatoes and lay your mixed seafood on top. Turn the heat right down and simmer for around 5 minutes intil all the shellfish are open. Discard any that remain closed. Season with salt and freshly ground black pepper and add your herbs. Serve the broth in big bowls over some toasted bread and, if you want to make it really pukka, add a big lob of garlic aioli on top and a wedge of lemon.

Reference:
Jamie Oliver - The Return of the Naked Chef p.90