Seafood stew

• 1 bunch radishes
• 2 French shallots
• 2 tablespoons olive

Scrape and wash the radishes. Peel and finely chop the shallots.

Sauté the shallots in the olive oil for 2 minutes in a flameproof casserole dish over low heat.

Add the radishes, tomatoes and seafood. Cook for 5 minutes.

Add the white wine and simmer to reduce for 5 minutes, then add the cream and season.

Stir in the lemon juice before serving.