How to make it
Chop the onion, carrot, leek and garlic and sauté in a saucepan with a little butter on medium heat for 10-12 minutes, until softened, but not browned.
Add the white wine and brandy and simmer for a few minutes.
Prepare the prawns by peeling the body and separating the heads, keeping the meat aside. Add the prawn heads and shells to the saucepan and sauté for 4-5 minutes.
Add enough water to the pan to cover the shells by 2 inches and bring to a boil. Simmer the stock without a lid for 25 minutes.
Using a large spoon, skim off any frothy impurities from the surface, strain the stock through a large sieve, and transfer the stock to a clean saucepan.
Add the saffron and the sea bass fillets to the stock. Simmer for 2 minutes before adding the clams and prawn meat.Simmer for another 3 minutes and stir in the Oyster Sauce.