A great Christmas or Summer dish this delectable classic can easily be tweaked to your liking to feed more as a main or entree. Serve with a side of crusty bread or Baguettes with a dollop of Nuttelex Buttery. Prep: 20 mins. Cook: 35 mins. Serves: 2 for a main or 4 for entree
6 large green King prawns, 4 shelled and deveined, 2 whole
150 g salmon fillet, skin off
4 scallops in shell if possible
6 clams, cleaned
6 mussels, cleaned and beards removed
2 tbsp Nuttelex Buttery
1/2 Spanish onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1/2 tsp ground coriander seed
1 tsp thyme chopped
1 long green chill, seeded, de-ribbed and finely sliced
1 long red chilli, seeded, de-ribbed and finely sliced
1 green capsicum, seeded, de-ribbed and finely sliced
1 red capsicum, seeded, de-ribbed and finely sliced
6 okra, sliced on the diagonal lengthways
3 ripe tomatoes, roughly chopped
500 ml fish stock, water or dry white wine
Fresh coriander roots, washed and dried
1 limes, halved
Step One: Set a heavy based pot on high heat, melt Nuttelex and add onion and garlic and saute until soft and opaque.
Step Two: Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.
Step Three: Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly.
Step Four: Add prawns shelled and whole, scallops mussels and clams, fit with a tight fitting lid and cook till shells open.
Step Five: Cook another minute then season to taste.