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Sauna Fish Stew
5 Spring onions
2 tb Butter
90 g Diced catfish fillet; (3oz)
90 g Pacific prawns; shelled and left whole (3oz)
3 lg Mussels; cleaned
1 lg King crab cooked
2 Cloves garlic
190 ml Single cream; (6fl oz)
1 tb Fresh dill
Sea salt and fresh ground black pepper
Saute the spring onions along with the mussels. When the mussels have released their juice, discard the shells and add the remainder of the fish and shellfish. After a brief saute and seasoning, add the cream and after a few minutes simmering add the dill to finish. Ensure you do not overcook the stew as the shellfish flesh will harden and become chewy.