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.
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