Shellfish Stew

Comfort, when you need it with this Shellfish Stew! Lobster, prawns, monkfish, langoustines, mussels, and clams simmered in a rich white wine, cream, and fish stock sauce. Finish with fresh herbs, peas, and a squeeze of lemon!

Ingredients

1 shallot
300ml white wine
25g butter
4 cloves garlic, peeled and chopped
300ml fish stock
1 lobster cooked, meat removed
300g large prawns, shelled
250g monkfish sliced
6 langoustines
250g mussels
250g clams
200g peas
300ml double cream
1 small bunch chives chopped
1 small bunch of parsley chopped
2 tomatoes flesh removed and diced
1 lemon juiced

Method

Print Recipe

Pan fry the shallot in butter with the garlic.

Add the stock, cream and wine bring to the boil then pop in the prawns, monkfish, langoustines, mussels, and clams.

Pop the lid on, cook for 3 to 4 minutes until all the shellfish is open, stir through the vegetables, bring to the boil season then finish with herbs, lemon juice, and tomatoes.

Ingredients

1 shallot
300ml white wine
25g butter
4 cloves garlic, peeled and chopped
300ml fish stock
1 lobster cooked, meat removed
300g large prawns, shelled
250g monkfish sliced
6 langoustines
250g mussels
250g clams
200g peas
300ml double cream
1 small bunch chives chopped
1 small bunch of parsley chopped
2 tomatoes flesh removed and diced
1 lemon juiced

Method

Pan fry the shallot in butter with the garlic.

Add the stock, cream and wine bring to the boil then pop in the prawns, monkfish, langoustines, mussels, and clams.

Pop the lid on, cook for 3 to 4 minutes until all the shellfish is open, stir through the vegetables, bring to the boil season then finish with herbs, lemon juice, and tomatoes.