Alive and Cooking
 

Seafood Extravaganza

Send to a friend send to a friend! print print recipe

Ingredients

(Serves 4)


200g flake fillets
200g basa fillets
200g raw prawn tails
2 salad onions, chopped
½ tsp minced garlic
1 handful of shredded basil
1 handful of shredded parsley
3 potatoes, peeled and chopped
2 sticks celery, chopped
1 tin (400g) of tomatoes
150ml cream
1 litre vegetable stock
½ red chilli, chopped
12 pickled peppercorns
10 capers
1 small knob butter
Splash of extra virgin olive oil

Method

Melt the olive oil and butter in a large fry pan and quickly seal the prawns until they just turn pink then remove from the pan and set aside, then add another splash of olive oil and seal the fish until just turning white, remove from the pan and set aside.
Add another splash of oil the fry the celery, onions garlic, capers, chilli and peppercorns for 1 minute then pour in the stock.
Pour in the tinned tomatoes and add the potatoes, place on a lid, bring to a boil then simmer for 20 minutes.
Stir through the cream and break up the tomatoes with a wooden spoon and boil the sauce without a lid for 5-10 minutes.
Return the fish to the sauce and cook for 1 minute then add the prawns and cook for a further 1 minute, then sprinkle in the herbs and serve on steamed rice with lemon wedges to garnish.

Seafood Extravaganza