Serves: 4
Preparation time: 5 minutes
Cooking time: 25 minutes
Seafood Stew By Marco Pierre White
Ingredients:
- 1 tbsp olive oil
- 600g mixed diced salmon (150g),
- turbot (150g), prawns (150g),
- and scallops (150g)
- Pinch of ground cinnamon
- 30g butter
- 25g flour
- 550ml water
- 1 Knorr Fish Stock Pot
- 2 star anise
- 2 cinnamon sticks
- 50ml double cream
Garnish:
- 1 pink grapefruit segmented
- 20g fresh ginger cut into small
- match sticks (blanched)
- 1 red chilli finely diced
- 10g micro coriander
Method:
- Marinate the fish in the olive oil and ground cinnamon.
- Heat the butter in a large pan, add the flour to make a roux and cook for 2 minutes.
- Gradually add the cold water whisking to make a smooth sauce. Once all the water is added, add the Knorr Fish Stock Pot, star anise and cinnamon sticks and simmer for 5 minutes.
- Add the fish and simmer for a further 3-5 minutes until it is just cooked, add the cream and stir.
- Garnish with grapefruit segments, fresh ginger, chilli and coriander.
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