How To Make Ragout Of Shellfish With Prawns

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

• 450 g mussels , scrubbed
• 60 ml water
• 220 g cuttlefish or squid , no tentacles, cleaned, and cut into strips
• 300 ml coconut milk
• 150 ml chicken stock , or vegetable stock
• 300 g monkfish , skinned
• 150 g prawns , shelled
• 4 scallops , shelled and sliced
• 75 g french beans , trimmed and cooked
• 1 tomato , seeded and roughly chopped
• 4 sprigs of basil , or coriander, torn for garnish
• for the green curry paste:
• 2 tsp coriander powder
• ½ tsp cumin powder
• 4 fresh green chillies , chopped
• 4 tsp sugar
• 2cm lemon grass , chopped
• 2cm ginger root , peeled and finely chopped
• 4 cloves of garlic , crushed
• 4 shallots , chopped
• 2 tsp square shrimp paste
• 50 g fresh coriander , finely chopped
• 30 tbsp fresh basil
• 2 tbsp vegetable oil
• 1 saucepan with lid
• 1 wooden spoon
• 1 plate
• 1 bowl
• 1 strainer
• 1 blender
• 1 wok
• 1 slotted spoon
• 1 serving dish

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Step 1:

Cook the mussels

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:

Remove mussels from their shells

Once cooked, remove the mussels from their shells, discard the shells, and place the mussels to one side.

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Step 3:

Strain the broth

Using a sieve, strain the broth from the mussels into a bowl.

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Step 4:

Blend together the ingredients for the paste

Combine the ingredients for the curry paste in a food blender and blend into a thick paste.

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Step 5:

Pour the coconut milk into the wok

Place the wok over a medium heat and add the coconut milk.

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Step 6:

Add the stock and the broth

Stir in the stock and the broth from the mussels.

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Step 7:

Add the curry paste and boil

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:

Add the cuttlefish and monkfish

Add the squid and monkfish and simmer for ten to fifteen minutes.

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Step 9:

Add the remaining ingredients

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:

Transfer to a serving dish and garnish

Spoon the ragout into a warm serving dish and garnish with torn basil.