To Wet the Appetite
This sea food medley has a rich flavoursome broth from the dry white wine and fine selection of herbs and then topped off with the sweetness of cameralised onions. The sea food adds chunky substance with the crispness of prawns, meatiness of mussels and then the crunchiness of calimari. A refreshing and light meal.
Ingredients
- Olive oil (2 tbs)
- Shallots (x4, finely chopped)
- Garlic (x2 cloves, finely chopped)
- Leek (x1, finely chopped)
- Tomatoes (x3, finely chopped)
- Dry White Wine (250ml)
- Coriander (x3 tbs)
- Chives (x3 tbs)
- Lemon juice (60ml)
- Seafood Selection (250g) – Tesco do a good packet of mussels, prawns and calamari. Or buy individually. Preferably already cooked to quicken cooking time.
- Cameralised Red Onion Relish (2tbs)
- Spinach (optional)
How to Cook a Delicious Meal:
- Heat oil in a wok (I always use a wok – such good heat)
- Add onion, garlic and leek and sweat until softened and turning gold in colour
- Add in tomato and stir fry for about 30 seconds
- Stir in dry white wine (now don’t be shy), coriander, chives and lemon juice. Bring to the boil.
- Add in sea food. Cover wok and simmer until fish is cooked through.
- Remove lid and simmer until liquid evaporates and thickens (make sure you keep in enough liquid for a broth).
- Stir in Cameralised Red Onion relish
- If you want to thicken the broth add in some shredded spinach and let wilt before serving
