How To Make Ragout Of Shellfish With Prawns

Ragout of Shellfish with Prawns Recipe. This wonderful fish and seafood dish combines a number of flavours from the sea into a rich and tasty ragout. Devour our Ragout of Shellfish with Prawns recipe.
- You Will Need
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450 g mussels , scrubbed
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60 ml water
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220 g cuttlefish or squid , no tentacles, cleaned, and cut into strips
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300 ml coconut milk
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150 ml chicken stock , or vegetable stock
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300 g monkfish , skinned
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150 g prawns , shelled
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4 scallops , shelled and sliced
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75 g french beans , trimmed and cooked
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1 tomato , seeded and roughly chopped
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4 sprigs of basil , or coriander, torn for garnish
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for the green curry paste:
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2 tsp coriander powder
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½ tsp cumin powder
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4 fresh green chillies , chopped
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4 tsp sugar
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2cm lemon grass , chopped
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2cm ginger root , peeled and finely chopped
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4 cloves of garlic , crushed
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4 shallots , chopped
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2 tsp square shrimp paste
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50 g fresh coriander , finely chopped
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30 tbsp fresh basil
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2 tbsp vegetable oil
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1 saucepan with lid
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1 wooden spoon
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1 plate
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1 bowl
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1 strainer
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1 blender
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1 wok
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1 slotted spoon
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1 serving dish
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Step 1:
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Cook the mussels
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Put the water and mussels into the saucepan and place over a moderate heat. Cover and cook for six to eight minutes or until all the mussels have opened.
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Step 2:
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Remove mussels from their shells
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Once cooked, remove the mussels from their shells, discard the shells, and place the mussels to one side.
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Step 3:
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Strain the broth
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Using a sieve, strain the broth from the mussels into a bowl.
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Step 4:
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Blend together the ingredients for the paste
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Combine the ingredients for the curry paste in a food blender and blend into a thick paste.
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Step 5:
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Pour the coconut milk into the wok
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Place the wok over a medium heat and add the coconut milk.
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Step 6:
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Add the stock and the broth
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Stir in the stock and the broth from the mussels.
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Step 7:
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Add the curry paste and boil
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Add 4-5 tbsp of the curry paste and bring the broth to a boil. Leave to boil rapidly for a few minutes until it reduces down.
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Step 8:
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Add the cuttlefish and monkfish
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Add the squid and monkfish and simmer for ten to fifteen minutes.
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Step 9:
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Add the remaining ingredients
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Finally, add the prawns, scallops, mussels, French beans, and tomatoes and simmer for two to three minutes more or until the ragout has completely heated through.
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Step 10:
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Transfer to a serving dish and garnish
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Spoon the ragout into a warm serving dish and garnish with torn basil.