Shadefish, prawns and squid


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


  • 2 French shallots
  • 2 tablespoons olive oil
  • 4 shadefish fillets
  • 4 large prawns, peeled
  • 2 squid, cut into rings by the fishmonger
  • 100 ml white wine
  • 200 ml fish stock
  • 200 g sun-dried tomatoes in oil
  • 1 bunch basil

1 flameproof casserole dish

1 chopping board


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.