Seafood Stew
A stew à la Chef of the Year! Now you can cook it at home - it's very tasty and has a fantastic aroma!
- 4 servings
Ingredients
- 1 kg Blue Mussels
- 400 ml Dry White Wine
- tsp Salt
- 1 Sea Salt
- 250 g Fennel
- 200 g Carrots
- 200 g Potatoes
- 100 g Celeriac
- 3 Garlic Cloves
- 3 Shallots
- 1 tbsp Butter
- 1 Pinch Cayenne Pepper
- 2 tbsp Shellfish Stock
- 400 ml Water
- 200 ml Whipped Cream
- 200 g Cod Fillet
- 500 g Prawns With Shells
- 1 Handful Parsley Leaves
Method
Step 1
Wash and clean the mussels thoroughly. Remove the mussels that do not close when knocking them.
Step 2
Boil wine and salt in a large saucepan. Add the mussels, cover and cook for about 3 minutes until they open. Throw away those which do not open. Take out the mussels and save the liquid.
Step 3
Prepare the fennel and peel the root vegetables. Cut them into pieces. Peel and chop the shallots and garlic. Fry the fennel, root vegetables and onions in butter for 2-3 minutes.
Step 4
Add cayenne pepper. Cook the mussels, stock and water. Cover and boil for about 10 minutes. Add the cream and cook.
Step 5
Cut the fish into pieces and put in the pan. Turn off the heat and put on the lid. Leave for about 5 minutes.
Step 6
Peel the prawns. Add the mussels and prawns. Sprinkle parsley and salt over the dish.
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Seafood Stew