Login to Save Like

Ingredients

• 4 tbsp olive oil
• 900 g monkfish tails, cubed
• 14 large fresh scallops, shelled and chopped
• 10 large prawns, peeled
• 1 star anise
• 2 cloves garlic, chopped
• 1 bulb fennel, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 2 sticks celery
• 55 g butter
• 2 tbsp flour
• 1 tbsp tomato pure
• 300 ml ricard, or Pernod
• 300 ml dry white wine
• 1 bunches flat leaf parsley, finely chopped
• 3 bay leaves
• 1.2 litres fish stock
• 150 ml double cream
• black pepper
• French croutons, to garnish
• 50 g Emmental or gruyre cheese, grated, to garnish

Description

A Luxurious Mixture Of Seafood Is Given A French Flavour In Ed Baines's Rich And Sophisticated Recipe

UK TV