Seafood stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Casseroles: Le Cordon Bleu Home Collection

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.


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


  • 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