Food & Drink

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. Enlarge

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.

Prep:
20m
Cook:
35m
Total:
55m
Serves:
4

Step 1: You will need

  • 450 g mussels
  • 60 ml water
  • 220 g cuttlefish or squid
  • 300 ml coconut milk
  • 150 ml chicken stock
  • 300 g monkfish
  • 150 g prawns
  • 4 scallops
  • 75 g french beans
  • 1 tomato
  • 4 sprigs of basil
  • for the green curry paste:
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 4 fresh green chillies
  • 4 tsp sugar
  • 2cm lemon grass
  • 2cm ginger root
  • 4 cloves of garlic
  • 4 shallots
  • 2 tsp square shrimp paste
  • 50 g fresh coriander
  • 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

Step 2: 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.

Step 3: Remove mussels from their shells

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

Step 4: Strain the broth

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

Step 5: Blend together the ingredients for the paste

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

Step 6: Pour the coconut milk into the wok

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

Step 7: Add the stock and the broth

Stir in the stock and the broth from the mussels.

Step 8: 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.

Step 9: Add the cuttlefish and monkfish

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

Step 10: 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.

Step 11: Transfer to a serving dish and garnish

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