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Shellfish simmered in cream
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3 tbsp olive oil
- 1 leek, trimmed, washed and thinly sliced
- 1 tomato, peeled, deseeded and finely chopped
- 2 cloves garlic, crushed
- 2 sticks celery, finely sliced
- 2 bay leaves
- 1 tsp paprika
- 1 pinch of ground mace
- ¾ cup fish stock
- 1 lbs mussels
- 1-cup shrimp
- 8 scallops, halved
- Salt & pepper
- 1 tbsp. whiskey
- 1 tbsp. chopped parsley
- 1 /14 cup heavy cream
Heat the oil and sauté leek, tomato, garlic, and celery until translucent
Add the bay leaves, paprika, mace, fish stock and mussels. Cover and bring to a boil, simmering for 4-5 minutes, continue cooking until they open. Transfer to a bowl with a slotted spoon.
Add the cream and bring to a boil, reduce to 1/3. Add the shrimp, scallops, seasonings, whiskey and mussels. Bubble gently for 2-3 minutes or until scallops are firm.
Serves 4
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