Symphonie de Fruits de Mer

Name: Symphonie de Fruits de Mer
Cuisine: Swiss
Ingredients: 4 large fresh scallops in their shells; 12 fresh mussels in their shells; 8 tiny squid; 150 g (5 oz) fillet of turbot, skinned and cut into cubes about 15 g (½ oz) each; 12 scampi, removed from their shells; 12 scampi, removed from their shells; 8 raw Mediterranean prawns, heads and shells removed; 50 g (2 oz) leeks, white part mainly; 400 ml (14 fl. oz) fish stock; 4 sprigs of fresh thyme; Cayenne, salt and freshly ground pepper; Cayenne, salt and freshly ground pepper; Cayenne, salt and freshly ground pepper

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This can be served as either an hors d’oeuvre or a main course.

Ingredients

4 large fresh scallops in their shells
12 fresh mussels in their shells
8 tiny squid
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Europe
Switzerland
France
Fish course
Starter
Pescatarian
Gluten-free

Method

Open the scallops with a small, strong knife by easing the scallop flesh away from the debris and flat shell.
Wash briefly but thoroughly, then separate the coral from the scallops. Cut each scallop in half horizontally and lay on a damp cloth with the coral.
Scrub the mussel shells and remove the beard. Place in a saucepan and heat gently until the mus