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This is a recipe we made on 21 November 2020, based on this recipe.
| quantity | ingredient | step | ||
| 45 g | shallots, finely chopped | 1 | ||
| 100 g | carrots, peeled and finely chopped | 1 | ||
| 40 g | celery, finely chopped | 1 | ||
| 60 g | butter | 2 | ||
| 10 g | cloves garlic, minced | 2 | ||
| 10 g | wheat flour | 3 | ||
| 50 g | tomato paste | 3 | ||
| 400 ml | fish stock | 3 | ||
| 200 ml | dry white wine | 3 | ||
| 1 | bay leaf | 3 | ||
| 2 | sprigs fresh thyme | 3 | ||
| salt | 3 | |||
| Freshly ground black pepper | 3 | |||
| 300 ml | cream | 4 | ||
| 210 g | scallops | 4 | ||
| 150 g | tiger prawns | 4 | ||
| garlic chives for garnish | 5 |
Chop shallots, carrots and celery:
Sauté in butter until glassy. Add garlic towards the end.
Add flour and stir for another minute, then add tomato paste, fish stock, wine, herbs, salt and pepper. Bring to boil, then simmer for 30 minutes.
Remove herbs and puree until smooth. Pass through a sieve. Cut seafood into bite-sized chunks. Add cream and seafood, and keep warm but not boiling for 5 minutes.
Serve in individual pots garnished with garlic chives:
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