Seafood ala crème

Seafood ala crème
 


 
 

Ingredients

 
  • Water and milk
  • A spritz of lemon juice
  • Salt and pepper
  • 2 Hake steaks, cubed
  • Fresh Cream
 
 

Method

 
Sautee the onions in some olive oil until translucent.
Add the thyme and garlic and continue to stir.
Add the prawns and the peri-peri.
Spoon out the prawns when half-way done and reserve in a bowl.
Make certain you do not remove the onion, its ok if a wee bit goes out with the prawns.
Add the ready-mix seafood soup powder and stir. Add about 1 cup of water and whisk, ensuring there are no lumps. Add 1/2 cup of milk and continue to whisk.
Top with 1 small fresh cream and reduce the heat. Season with salt and freshly ground pepper.
Spritz your lemon, about 1/2 tsp.
Add the mussels, prawns and hake pieces and switch the stove off. Remove from the heat.
When you are ready to serve, give it one boil and ladle into white crockery.
Garnish with Italian parsley and black pepper. Serve with grilled bread (butter the bread and grill on a pan)



 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X

Chakalaka chicken

2012-02-06 10:57
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Restaurants

 
Exciting new restaurant, Homage 1862, opens in Cape Town

Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.