Infuse the tea bags in hot fish stock for 5 minutes.
Cook the chopped onion and garlic butter for two minutes.
Add carrot and celery, cook for a further two more minutes.
Clean and de-vein the scallop, mussel, prawns, calamari, salmon, lobster and clam and sauté in a pan.
Add the fish stock and stir the soup well. Bring the soup to boil, add the white wine and simmer for 20 minutes. Strain the soup through a conical strainer. Bring the soup to boil, add pepper and salt and simmer for 5 minutes or till the seafood is cooked.
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