Seafood Stew

Ingredients

• 1 kg Blue Mussels
• 400 ml Dry White Wine
• ½ tsp Salt
• 1 Pinch 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. Peel the prawns. Add the mussels and prawns. Sprinkle parsley and salt over the dish.