| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stock ready made and all shellfish |
|
|
; cleaned |
| 2 |
|
Garlic cloves; peeled and finely |
|
|
; chopped |
| 1 |
|
Star anise |
| 8 |
|
White peppercorns; crushed |
| 1 |
|
Lemon and 1 orange; zest of |
| 1 |
|
Sprig thyme |
| 500 |
ml |
Cold water |
|
|
A small bunch of chervil; chopped |
| 100 |
ml |
Dry white wine |
| 1/2 |
|
Onion; peeled and finely |
|
|
; chopped |
|
|
White of 1 small leek; finely chopped |
| 1 |
|
Carrot; peeled and finely |
|
|
; chopped |
| 1 |
sm |
Fennel bulb; finely chopped |
| 12 |
|
Mussels; cleaned and rinsed |
| 12 |
|
Clams |
| 12 |
|
Cockles |
| 4 |
lg |
Scallops; each sliced into 3 |
| 1/2 |
|
A cucumber; peeled, seeded and |
|
|
; cut into strips |
| 2 |
|
Plum tomatoes; peeled, seeded and |
|
|
; diced |
| 1 |
sm |
Bunc coriander; picked and finely |
|
|
; sliced |
INSTRUCTIONS
ADVANCED PREPARATION
TO FINISH
Put all the vegetables, spices, zests and thyme into a large saucepan
and pour in the cold water. Bring to the boil and skim, then simmer
for about
10 minutes.
Pour in the wine and simmer for a further 2 minutes. Add the chopped
coriander then take the pan off the heat and leave uncovered for
about half an hour to infuse, strain through a fine conical sieve
into a clean pan and bring to the boil, turn down to simmering point.
Add the mussels, clams and cockles, cover and cook over the highest
possible heat for about 2 minutes until they open, add the sliced
scallops and cook for a further 30 seconds. Toss in the cucumber and
diced tomato and coriander and serve.
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