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PrintSHELLFISH RAGOUT WITH WALNUTS
The main ingredient in this mouth-watery, nutritious and healthy shell fish recipe is mussels, added with squid rings, olive oil, celery stalks, rose wine, garni sachet, and other important ingredients in this recipe that makes a person who eat this to crave for more.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pour the oil into a 10 cups dish. Heat, uncovered for 2 minutes.
- Add the prepared vegetables and toss in the oil to coat. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 5 minutes.
- Add the wine and bouquet garni. Cover as before and cook for 3 - 5 minutes.
- Add the stock, tomatoes and fish. Cook for about 10 minutes.
- Mix in all the remaining ingredients except the basil. Recover and cook for 5 minutes. Scatter with the basil and serve hot.
INGREDIENTS
- 2 tablespoons Cooking oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and finely diced
- 3 celery stalks, cut into narrow strips
- 1 red (bell) pepper, seeded and cut into strips
- 1 green (bell) pepper, seeded and cut into strips
- 1 small courgette (zucchini), trimmed and thinly sliced
- 250 ml rose wine
- 1 bouquet garni sachet
- 350 ml vegetable or fish stock
- 500 grams chopped tomatoes
- 125 grams squid rings
- 125 grams cooked shelled mussels
- 200 grams lemon sole or flounder fillet, cut into chunks
- 4 giant prawns (jumbo shrimp), cooked
- 50 grams walnuts, coarsely chopped
- 2 tablespoons stoned (pitted) black olives
- 2 teaspoons gin
- Juice of ½ small lemon
- ½ teaspoon granulated sugar
- 1 baguette
- 2 tablespoons coarsely chopped basil leaves
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