MY SEAFOOD MEDLEY 

I’ve called this dish Seafood Medley, the reason being, that I’m not sure what it is, it’s not a stew or even a soup, so I’m going to let you guys decide once you’ve made it,eaten and tasted it! 

One thing I do know is that there’s not a much better appetising sight than a pan that is packed full of all different seafoods, cooked in a delicious sauce 

You can use any selection of seafood that you want, lobster, scallops, mussels, clams, hake,  langoustines and monkfish, I’ll leave it entirely up to you, just make sure that you get S much as you can into the bottom of the pan 

SHOPPING LIST 

Any selection of seafood (enough to fill the pan well with no gaps) 

A good splash of olive oil 

2 shallots finely chopped 

A good pinch of saffron 

4 cloves of garlic crushed 

4 good ripe tomatoes (not the tasteless rubbish)!

4-5 sprigs of thyme 

A good splash of Pernod 

600ml of fish stock ( buy it! You can find it in the supermarket) 

A handful of fresh chopped parsley and Basil mix

METHOD 

In a pan large enough to fit in your seafood, sweat the chopped shallots and garlic in a splash of olive oil 

Now add the tomatoes, saffron and thyme sprigs and stir well 

Now add a good splash of Pernod and allow to cook off a little 

Add the fish and seafood you have chosen, making sure you pack it in really well 

Now add in the fish stock 

Gently simmer for 10 minutes (DO NOT BOIL)

Sprinkle over the chopped parsley and basil  

Personally I’d serve this with some crusty bread and garlic mayonnaise, I don’t think it needs anything else 
Jon 

  

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s