1 tbsp oil
1 onion, finely chopped
1 inch (2.5 cm) piece root ginger, peeled and grated
2 tsp ground cumin
1 tsp paprika
2 tsp coriander seeds, crushed
1/2 lemon, juice only
2 tbsp dry sherry
1 pint (600 ml) fish stock
2 fl oz (60 ml) double cream
8 oz (225 g) peeled prawns
8 oz (225 g) cockles
8 oz (225 g) cooked mussels, shelled
1 onion, finely chopped
1 inch (2.5 cm) piece root ginger, peeled and grated
2 tsp ground cumin
1 tsp paprika
2 tsp coriander seeds, crushed
1/2 lemon, juice only
2 tbsp dry sherry
1 pint (600 ml) fish stock
2 fl oz (60 ml) double cream
8 oz (225 g) peeled prawns
8 oz (225 g) cockles
8 oz (225 g) cooked mussels, shelled
method
1. Heat the oil in a large saucepan and fry the onion and ginger for 5 minutes until softened.
2. Stir in the cumin, paprika and coriander and fry for a further 2 minutes, stirring constantly.
3. Pour in the lemon juice, sherry and fish stock, stir until well blended.
4. Bring to the boil and boil rapidly until reduced by two thirds.
5. Stir in the cream, shellfish and simmer gently for 2 minutes until heated through. Serve with noodles.
2. Stir in the cumin, paprika and coriander and fry for a further 2 minutes, stirring constantly.
3. Pour in the lemon juice, sherry and fish stock, stir until well blended.
4. Bring to the boil and boil rapidly until reduced by two thirds.
5. Stir in the cream, shellfish and simmer gently for 2 minutes until heated through. Serve with noodles.
serving amount
serves 4
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