Recipes
French Seafood Stew
Serves 4
6 ripe tomatoes, finely diced
1 red onion, finely diced
1 green capsicum, finely diced
olive oil
freshly ground salt & pepper
2 bay leaves
500 ml white wine
4 large cooked prawns
180 gm Tasmanian salmon fillet
2 x 150 gm blue eye fillets
1 small squid, cut into strips
8 oysters
170 ml mayonnaise
chopped parsley
3 garlic cloves, crushed
Gently saute tomatoes, onion and capsicum in a little oil, adding a little pepper and bay leaves. Then add wine and a sprinkling of salt.
Top with blue eye and salmon, cover, turn down heat and gently simmer for 3-4 mins, until fish is almost cooked. Then turn over fish, keeping salmon on top, and scatter squid and prawns over it. At the very last moment, add oysters and cook for about 8 secs.
At the same time, mix together mayonnaise, some pepper, a good pinch of parsley and garlic.
Spoon seafood into a serving bowl, remove and discard bay leaves and whisk mayonnaise into remaining vegetable mixture (being careful not to boil). To serve, scatter sauce over seafood and sprinkle with parsley.