| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | New, Superchefs | 4 | Servings | |
INGREDIENTS
| 2 | 85 g, 3oz pieces of | |
| seabass fillets | ||
| skin on but bone | ||
| removed | ||
| 110 | g | Fresh large mussels, 4oz |
| 4 | King scallops | |
| 4 | Langoustines | |
| 1 | 110 g, 4oz lobster tail | |
| 2 | Fresh crab claws | |
| 110 | g | Fresh clams, 4oz |
| 55 | g | Monkfish tail, 2oz |
| 55 | g | Cubed salmon fillet, 2oz |
| 2 | Fresh oysters | |
| 1 | Shot pernod | |
| 100 | White wine, 3 1/2fl oz | |
| 80 | Double cream, 3fl oz | |
| 10 | g | Butter, 1/2 oz |
| 1 | Lime, juice and zest | |
| 1 | Star anise | |
| 1 | Clove garlic, diced small | |
| 1 | Tomato, de-seeded and diced | |
| 55 | g | Sliced leek and carrot |
| mixed 2oz | ||
| 30 | g | Pitted black olives, diced |
| 1oz | ||
| Basil to garnish | ||
| Olive oil | ||
| Chopped flat leaf parsley | ||
| coriander | ||
| 450 | g | Fresh fish bones, 1lb |
| 1 | Shallot | |
| 1 | Clove garlic |
INSTRUCTIONS
To make the stock add the chopped garlic and onion into a pan with a little olive oil and sweat down. Add the bones, wine and cover the bones with cold water. Bring to the boil and simmer for 20 minutes, drain off the bones and reserve the stock. In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and star anise. Saut for a few minutes and then add the shellfish, Pernod, wine and stock. Cover and bring to the boil and simmer until the fish are open. Strain the liquor and return it back to the heat and while reducing by two thirds cook the remaining fish carefully in the stock. After each fish is cooked add it onto a oven tray and keep warm in a low oven with the shellfish. Add the sliced carrot, Pernod and leek at the reducing stage while cooking the fish. When the liquid is reduced add the cream, lime juice and zest and butter, season and remove from the heat. Add the diced tomato, black olives and plenty of choppped parsley and coriander. Season. To serve, place the seafood in the centre of the plate and serve the sauce all over and around the edge. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 522
Calories From Fat: 211
Total Fat: 23.7g
Cholesterol: 107.1mg
Sodium: 1334.1mg
Potassium: 1517.5mg
Carbohydrates: 39.5g
Fiber: 5.5g
Sugar: 5.3g
Protein: 42.9g