This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.
Ingredients
- 450 g unpeeled cooked North Atlantic Prawns
- 1/2 onion peeled and roughly chopped
- 65 g butter
- 1 tbsp cognac
- 600 ml fish stock
- 50 ml white wine
- 2 tomatoes roughly chopped
- 900 g fresh mussesls cleaned
- 2 shallots peeled and finely chopped
- 20 g plain flour
- 150 ml double cream
- 1 tbsp chopped parsley
- juice of 1/2 lemom
- 8 prepared scallops
- 175 g skinned haddock fillet cut into small chunks
- 100 g button mushrooms sliced
- 100 g fresh white crab meat
- 100 g Gruyere, Emmenthal or Fontina cheese coarsely grated
- 1/4 tsp paprika
- a pinch cayenne pepper
- sea salt & black pepper
Servings:
Instructions
- Peel the prawns, reserving heads and shells. Fry the onion in 15g of the butter until soft, then add the prawn heads and shells and cognac and fry for 1-2 minutes. Add the fish stock, wine and tomatoes, bring to the boil and simmer for 20 minutes.
- Add the mussels to the pan and cover and cook over a high heat for 3-4 minutes. Strain through a large sieve set over a bowl. If there is less than 1 pint of stock make it up with a little fish stock. If there is more boil until reduced to the required amount.
- Remove the mussels from their shells, discarding any that have not opened, and set aside with the peeled prawns. Discard everything else in the sieve.
- Fry the shallots in another 25g of the butter until soft. Add the flour and cook for 1 minute, stirring. Gradually stir in the stock and bring to the boil, stirring. Add the cream and simmer very gently for 10 minutes, until the sauce coats the back of a wooden spoon. Add the parsley and season with lemon juice, salt and pepper.
- Preheat the grill to high. Melt the remaining butter. Scatter the scallops, haddock and mushrooms into a large baking dish and brush with the melted butter. Season and grill for 2 minutes, then turn the scallops and grill for 2 minutes more.
- Add the prawns, mussels and crab meat to the dish and spoon over the sauce. Sprinkle with the cheese, dust with paprika and cayenne and grill for another 1-2 minutes until golden and bubbling.
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