Seafood ragout

Recipe from: 2/2/2008 12:00:00 AM

Ingredients 13
Servings 2
Time 15

Ingredients

  • 200
    g
    mussels, shelled
  • 65
    ml
    dry white wine
  • 365
    ml
    chicken stock
  • 150
    g
    linguine or thin noodles
  • 65
    ml
    olive oil
  • 200
    g
    calamari rings
  • 365
    ml
    chicken stock
  • salt and white pepper, to taste
  • 30
    ml
    flour
  • 1
    chillies, finely chopped
  • 30
    ml
    butter
  • 1
    clove garlic, crushed
  • 15
    ml
    lemon juice
 

Method

30
 
In a small saucepan, cook mussels in the wine for 2 minutes. Remove from heat and tip into a colander set over a bowl to collect the cooking juices. Pour the mussels? cooking juices into a pan, add the chicken stock and bring to a boil. Boil rapidly until reduced to 175ml, turn off the heat and keep warm. Cook pasta as directed on packet until al dente. Drain well, return to pan with 1 tablespoon of olive oil, toss, cover and keep warm. Season calamari with salt and pepper, toss in flour, and shake off excess flour. Heat 2 tablespoons oil in a large frying pan, add calamari and chillies and fry in batches over high heat for 2 minutes or until cooked through. Remove and keep warm. Pour mussel/chicken liquid into the frying pan in which the calamari was cooked, add butter, garlic, herbs, prawns and lemon juice, and toss together for 1 minute. Add cooked mussels and calamari, toss and heat through for another minute. Season to taste with salt and pepper, and remove from heat. Divide ragout into warm serving bowls and twist some pasta into a pile in the centre of each bowl. Serve immediately.
 

Read more on: fish/seafood  |  shallow-fry
 

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