Stew of shellfish with green vegetables, saffron ginger bro

Yield: 1 servings

Measure Ingredient
85 grams Unsalted butter; (3 oz)
1 \N Onion
5 \N Cloves garlic finely chopped
2 \N Inches ginger
1 \N Chilli seeded and finely chopped
375 millilitres Dry white wine; (13fl oz)
2 tablespoons Soy sauce
1 kilograms Mussles washed and beards removed; (2lb 4oz)
115 grams Smoked streaky bacon; (4 oz)
1 \N Potato
1 \N Carrot
½ \N Head fennel
1 teaspoon Soft thyme leaves
2 \N Bay leaves
600 millilitres Fish stock; (1 pint)
1¼ pounds Lobster
1 pinch Saffron stamens soaked in a little cold
\N \N ; water
350 millilitres Double cream; (12fl oz)
3 larges Diver caught scallops
6 larges Raw green headless prawns
1 medium Squid
\N \N Coriander
\N \N Some mint
\N \N Some parsley
6 \N Asparagus spears
225 grams Broccoli florets; (8 oz)
1 \N 85 grams pod ded peas; (3 oz)
1 \N 85 grams pod ded broad beans; (3 oz)
6 \N Spring onions


Heat half the butter and add onion, half the galic and chilli and cook over a medium hear for 5-6 minutes without colour. Remove half the mix and set aside.

Add the white wine and soy sauce to the remaining onions and bring to the boil, add the mussels, cover and cook for 3-5 minutes until the mussels have opened. Remove the mussels and shuck leaving 9 in the shell for garinsh. Strain and reserve the mussel cooking juices.

Meanwhile place the reserved onions in a large pan with the bacon removing the butter and cook until the bacon starts to crisp. Add the potato, carrot, fennel, thyme and bay leaves and cook for 3 minutes. Add the stock and lobster, bring to the boil and cook for a further 5 minutes. Remove the lobster. Add the mussel juices to the pan and cook until the vegetables are tneder. Liquidise and pass through a fine sieve. Add the safforn and cream and set aside.

Remove the body and claw from lobster. Cut body (in shell) into 3. Remove flesh from the claws. Split the head and scoop out coral. Set aside.

Blanche the vegetables.

Pan fry the prawns, squid and scallops for 1-2 minutes in butter and garlic. Combine with the shelled mussels and lobster meat and coral. Season and add coriander, mint and parsley. Toss to combine.

Place shell fish mix in the cnetre of 3 plates, pour around the saffron broth and garnish with green vegatbles.

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