Cape seafood in crayfish sauce

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 33
Servings 6
Time

Ingredients

  • 2
    whole crayfish
  • 65
    ml
    olive oil
  • 30
    ml
    butter
  • 1
    large onion, quartered
  • 3
    stalks celery, cut into 5 cm pieces
  • 5
    cloves garlic, halved
  • 3
    large carrots, quartered
  • 4
    cardamom seeds, halved
  • 20
    ml
    medium curry powder
  • 2
    whole cinnamon sticks
  • 3
    bay leaves
  • 10
    ml
    garlic and herb seasoning
  • 125
    ml
    fresh parsley, chopped
  • 1
    chilli, chopped
  • 30
    ml
    cake flour
  • 250
    ml
    dry white wine
  • 250
    ml
    vegetable or chicken stock
  • 45
    ml
    sun-dried tomato pesto
  • 4
    ripe tomatoes, skinned and chopped
  • 20
    ml
    sugar
  • 125
    ml
    cream
  • 800
    g
    white fish, such as yellowtail or kingklip
  • seasoned cake flour
  • 500
    g
    black mussels in half shells
  • 250
    g
    calamari rings
  • meat tenderiser
  • 12
    prawns, veins removed
  • 5
    ml
    seasoned sea salt
  • 125
    ml
    olive oil
  • TOPPING
  • 65
    ml
    parsley, chopped
  • 3
    cloves garlic, crushed
  • 10
    ml
    grated lemon rind
 

Method

 
Halve the raw crayfish lengthwise and break off the claws. Remove the meat from the body and tail and set aside. Sauté the claws and shells in the oil and butter along with the onion, celery, garlic and carrots until the vegetables are glossy. Stir in the cardamom seeds, curry powder, cinnamon, bay leaves, seasoning, parsley, chilli and flour. Stir until well blended and aromatic. Add the wine, stock, pesto, chopped fresh tomatoes and sugar, cover and simmer slowly for 30 minutes. Pour through a colander and reduce the sauce until strong and aromatic. Add the cream and season to taste. Set aside. Cut the fish into cubes and season well. Chill until firm. Defrost the mussels if frozen. Tenderise the calamari with meat tenderiser for 20 minutes. Rinse and pour over boiling water to firm. Stir-fry the crayfish, calamari and prawns in the oil until just done and remove with a slotted spoon. Sprinkle the fish cubes with seasoned cake flour and stir-fry in two batches until just done. Add the sauce and other cooked seafood and heat to boiling point. Remove from the heat. Taste and season if necessary. Mix the ingredients for the topping and scatter over the seafood. Serves 6-8.
 

Read more on: fish/seafood
 

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