Yield: 1 servings
|5 \N||Spring onions|
|90 grams||Diced catfish fillet; (3oz)|
|90 grams||Pacific prawns; shelled and left|
|\N \N||; whole (3oz)|
|3 larges||Mussels; cleaned|
|1 large||King crab cooked|
|2 \N||Cloves garlic|
|190 millilitres||Single cream; (6fl oz)|
|1 tablespoon||Fresh dill|
|\N \N||Sea salt and fresh ground black pepper|
This was a fun dish to make. Using only the best variety of fish and shellfish from the local marketplace we created a creamy rich stew that cooked slowly over the hot rocks on the sauna stove.
If trying to recreate the dish in the UK you can use good quality whitefish, like halibut, to replace the catfish and a crab claw (white meat) to replace the King crab legmeat.
Method: Saute the spring onions along with the mussels. When the mussels have released their juice, discard the shells and add the remainder of the fish and shellfish. After a brief saute and seasoning, add the cream and after a few minutes simmering add the dill to finish. Ensure you do not overcook the stew as the shellfish flesh will harden and become chewy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.