• The Pure Stock Co

Shellfish Broth

Updated: Aug 25

A choice selection of shellfish and fish added to our Pure Shellfish Stock - if you love shellfish you're going to love this dish!


Ingredients:

(Serves 2)


500ml Pure Shellfish Stock

1 Small Onion (finely diced)

1 Small Fennel (finely sliced)

1 Medium Maris Piper Potato (diced)

2 King Prawns (raw)

6 Mussels

6 Clams

200g Hake Loin (filleted, pin boned and cut into chunks)

200g Tinned Tomatoes (chopped)

100ml White Wine

1tsp Tomato Puree

4 Garlic Cloves (minced)

30g Unsalted Butter

½ tsp Smoked Paprika

½ tsp Cayenne Pepper

Fennel Fronds (chopped)


Method:


1. Melt the butter and allow to foam

2. Sweat the onion in the butter with a little salt until soft.

3. Add the garlic, fennel and spices and cook to release the oils then add the tomato puree and cook on a medium heat for a minute.

4. Add the wine and reduce by half.

5. Add the diced potato, chopped tomato and the defrosted shellfish stock.

6. Simmer on a medium heat for 5 minutes.

7. Wash and clean the mussels and clams. Peel the tail only of the prawns and remove the entrails.

8. Add the prawns, simmer for 1 minute, then add the clams shortly followed by the mussels and cook for a further 3 minutes.

9. Once these have opened add the hake. (remember to discard any shellfish that have not opened once cooked).

10. Season to taste and serve, decorating lightly with the fennel fronds.




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