150 g Cod without skin
150 g Boiled mussel meat
100 g Large shrimps
1 Leek
1 Fennel
½ Lemon
250 ml Double cream
200 ml White wine (or vegetable stock)
1 Onion
1 Clove of garlic
10 g Spice Mix for Scampi & Prawns
25 g Butter
30 g Flour
Salt and pepper, to taste
Baguette, to taste
Fresh Fish Stew with Cod, Mussels and Fennel
Ingredients
Method
Cut the cod into large chucks and the leek into thin rings. Rinse the fennel, remove any brown spots and cut the stems off. Halve the fennel and cut into thin strips. Finely chop the onion and garlic.
Heat 25 g butter in a sauce pan. Sauté the onion and garlic. Add the leek and fennel and fry for 2 to 3 minutes. Glaze the pan with the cream, white wine and lemon juice. Add the flour and stir it into a sauce while stirring with a whisk. Add the chunks of cod, cooked mussel meat, king prawns and Mix for Scampi & Prawns. Finish with salt and pepper to taste. Simmer on low heat for about 6 to 8 minutes.
Serve the stew with baguette or new potatoes.