Ingredients:
50g softened butter
1 small brown onion, diced
3 cloves of fresh garlic, crushed
1 leek, washed and chopped
225g pink eye potatoes, peeled and diced
1 carrot, peeled, quartered, sliced
15g plain flour
1.2L full cream milk
150mL white wine
450g cod or ling
200g scallops, roe on
8 mussels in shell, debearded
120mL King Island double cream
Salt and pepper
1/2c chopped parsley, for garnish
Heat butter in a large saucepan.
Add onions, garlic, potato, leek and carrots and fry until browned.
Add flour, cook for one minute while stirring constantly.
Add wine and milk slowly, stirring with a wooden spoon to ensure there are no lumps.
Add the fish, scallops and mussels.
Simmer for 10-15minutes or until the potato is soft.
Finish with cream.
Season with salt and pepper to taste (I found that quite a lot of each is needed)
Serve and garnish with parsley.
I have no words for this, other than: oh my gosh it is completely and utterly delicious!
I only had half the amounts of seafood specified as I was planning to make half the recipe until a friend of J's was a last minute dinner guest addition. I can only imagine how much more fantastic this would be with the full amount of seafood... ooh!
I've been meaning to make this for ages - you've inspired me! It being scallop season at the moment helps as well..
ReplyDeleteI liked it so much that I am going to do it again tonight! But I want to try and make it thicker this time, will experiment with blending up some of the potato
ReplyDeleteI made it! It's yummy! The only thing I'd change is the type of fish - I could only get trevally and it was a little bit too strongly fish flavoured IMO.
ReplyDeleteThe Drunken Admiral put crayfish in theirs, think I might try that sometime
Sounds amazing!
ReplyDeleteYum, yum, yum. I made something similar for seafood week and loved every mouthful too. This one sounds delicious with the added cream...heaven.
ReplyDelete