Name: Shadefish, prawns and squid
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 200 g sun-dried tomatoes in oil; 4 shadefish fillets; 200 ml fish stock; 100 ml white wine; 2 squid, cut into rings by the fishmonger; 2 tablespoons olive oil; 2 French shallots; 1 bunch basil; 4 large prawns, peeled

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

2 French shallots
2 tablespoons olive oil
4 shadefish fillets</

Method

Peel and finely chop the shallots.

Heat the olive oil in a flameproof casserole dish and sauté the shallots, fish fillets, prawns and squid. Add the white wine and fish stock, then add the sun-dried tomatoes.

Cook for 10 minutes over low heat.

Stir in the basil leaves before serving.