Seafood stew


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 1 bunch radishes
  • 2 French shallots
  • 2 tablespoons olive oil
  • 12 vine-ripened cherry tomatoes
  • 8 large prawns, peeled
  • 400 g squid rings
  • 100 ml white wine
  • 200 ml pouring cream
  • Salt and pepper
  • Juice of 1 lemon

1 chopping board

1 flameproof casserole dish


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.