Name: Cape seafood in crayfish sauce
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 2.00 crayfish; 65.00 ml fresh chillies 573; 30.00 ml butter; 1.00 onion large, quartered; 3.00 celery cut into 5cm pieces; 5.00 garlic cloves, halved; 3.00 carrots quartered; 4.00 cardamom halved; 20.00 ml curry powder medium; 2.00 cinnamon sticks; 3.00 bay leaves; 10.00 ml garlic and herb seasoning; 125.00 ml fresh parsley chopped; 1.00 fresh chillies chopped; 30.00 ml flour cake; 250.00 ml wine dry white; 250.00 ml stock vegetable or chicken; 45.00 ml pesto sun-dried tomato; 4.00 tomatoes peeled and chopped; 20.00 ml sugar; 125.00 ml cream; 800.00 g fish white flesh, fillets; flour cake, seasoned; 500.00 g mussels on half shells; 250.00 g calamari rings; tenderiser meat; 12.00 prawns veins removed; 5.00 ml sea salt seasoned; 125.00 ml fresh chillies 573; 65.00 ml fresh parsley chopped

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Ingredients (32)

2.00	crayfish
65.00 ml	fresh chillies — 573
30.00 ml	butter
1.00	onion — large, quartered
3.00	celery — cut into 5cm pieces
5.00	garlic — cloves, halved
3.00	carrots — quartered
4.00	cardamom — halved
20.00 ml	curry powder — medium
2.00	cinnamon — sticks
3.00	bay leaves
10.00 ml	garlic and herb seasoning
125.00 ml	fresh parsley — chopped
1.00	fresh chillies — chopped
30.00 ml	flour — cake
250.00 ml	wine — dry white
250.00 ml	stock — vegetable or chicken
45.00 ml	pesto — sun-dried tomato
4.00	tomatoes — peeled and chopped
20.00 ml	sugar
125.00 ml	cream
800.00 g	fish — white flesh, fillets
	flour — cake, seasoned
500.00 g	mussels — on half shells
250.00 g	calamari — rings
	tenderiser — meat
12.00	prawns — veins removed
5.00 ml	sea salt — seasoned
125.00 ml	fresh chillies — 573

TOPPING

65.00 ml	fresh parsley — chopped
3.00	garlic — cloves, crushed
10.00 ml	lemon — zest only

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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.