A Little ‘Stew’ of Fish and Shellfish with Young Vegetables in a Herb-Flavoured Stock with Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 6 baby turnips, trimmed
  • salt
  • 12 baby carrots, trimmed
  • 6 baby leek


Put the turnips in boiling salted water and cook for 2 minutes. Add the carrots, Cook for a further 6 minutes then add the leeks and cook for a further 2 minutes. Drain, reserve and keep warm.

Cut each fillet of fish into 6 pieces. Place all the fish except the mussels in a steamer and steam for about 1—2 minutes until opaque and just firm to the touch.

To make the sauce, simply