Le Cordon Bleu

Seafood stew

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Casseroles: Le Cordon Bleu Home Collection
Casseroles

By Le Cordon Bleu

Published 1999

  • About

There is no substitute for fresh, good-quality ingredients, simply prepared as in this mouthwatering fish stew. These scallops, prawns and mushrooms cooked in white wine and cream are delicious served with crusty bread and a green salad.

Ingredients

  • 16 scallops, without shells
  • 16 large raw prawns
  • 1 large French shallot, chopped<

Method

  • Trim away the dark vein from the scallops and peel and devein the prawns, leaving the tails intact. Place the chopped shallot, white wine, thyme and bay leaf in a large pan with a tight-fitting lid. Bring to the boil and cook for 5 minutes. Add the scallops, prawns and mushrooms. Reduce the heat and simmer, covered, for 5-8 minutes, or until the scallops and prawns are cook