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Seafood Stew HT MC French 90mins Serve 4 Hot Seafood Fish Shellfish Vegetables Herbs Main course Eggless France Europe
Ingredients:
Instructions
1. Wash and trim the vegetables then cut into 5cm/2 inch thick slices, then cut the slices into thin matchstick strips.
2. Melt half the butter in a flameproof casserole over medium heat, add the vegetables and sauté for about 3 minutes, being careful not to let them brown. Pour in half the chicken stock and season to taste with salt and pepper. Brink the stock to simmering point and cook for a few minutes until the vegetables are just tender. Using a slotted spoon, remove the vegetables from the dish and keep warm.
3. Add the remaining stock to the casserole together with the fish bones and trimmings and season well. Bring the stock to the boil, skim and simmer for 10 minutes, then strain through a sieve to remove the fish bones and trimmings. Return the strained stock to the pan.
4. Add the turbot and sole fillets to the gently simmering stock and poach for a few minutes until the fish flakes easily when tested with a fork. Remove with a fish slice and keep warm.
5. Add the scallops and prawns to the stock and poach for a few minutes until the scallops are cooked, then remove and keep warm.
6. Bring the stock to a fast boil and boil vigorously until reduced by two-thirds. Meanwhile, melt 25g/1oz butter in a heavy-based saucepan over a low heat. Remove the pan from the heat and stir in the flour. Return to a low heat and cook, stirring constantly until thick but not coloured.
7. Remove from the heat. Strain the reduced fish stock. Gradually add to the pan, stirring constantly together with the cream. Cook gently, stirring frequently, until the sauce is smooth and thick. Correct the seasoning.
8. To Serve - divide the hot vegetables and seafood among 4 heated shallow bowls. Pour over the sauce, then sprinkle over the parsley and chives. Serve immediately.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish |
