Hotpot of Shellfish

Name: Hotpot of Shellfish
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 dried red chillies, crushed; 125 g/4 oz cooked meat from lobster, langoustines or king prawns; 375 ml/12 fl oz fish stock; peel from 15 g/½ oz ginger; 5 bay leaves; ¼ teaspoon fennel seeds; outer husks and root end of 2 stalks of lemongrass; 375 ml/12 fl oz white wine; zest and juice 1 lime; 2 star anise; 6 oysters; 1 large green chilli, chopped; 10 coriander stalks; 2 stalks lemongrass, finely chopped; 400 g/13 oz shells from prawns, lobsters or langoustines; 15 g/½ oz ginger, finely grated; 1 onion, chopped; 25 ml/1 oz tomato juice; 250 g/8 oz scallops; chopped fresh coriander, to serve

with Lemongrass and Chilli

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

400 g/13 oz shells from prawns, lobsters or langoustines
375

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England
Spicy

Method

Place the prawn shells in a pan with the fish stock, white wine, tomato juice, ginger peel, lemon-grass trimmings, bay leaves, red chillies, coriander stalks, star anise and fennel seeds. Simmer gently for 15 minutes, then strain.

Reheat, adding the chopped chilli, lemongrass, ginger, onion and lime.

Add the scallops and oysters, then the cooked meat from the prawns, lobster or