October 3, 2016
A great special occasion dish, this delectable dinner for two can easily be tweaked to your liking to feed more as a main or entree.
6 large green King prawns, 4 shelled and deveined, 2 whole
4 scallops in shell if possible
6 mussels, cleaned and beards removed
1/2 Spanish onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 long green chill, seeded, de-ribbed and finely sliced
1 long red chilli, seeded, de-ribbed and finely sliced
1 green capsicum, seeded, de-ribbed and finely sliced
1 red capsicum, seeded, de-ribbed and finely sliced
6 okra, sliced on the diagonal lengthways
3 ripe tomatoes, roughly chopped
500 ml fish stock, water or dry white wine
Fresh coriander roots, washed and dried
1Set a heavy based pot on high heat, melt Nuttelex and add onion and garlic and saute until soft and opaque.
2Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.
3Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly.
4Add prawns shelled and whole, scallops mussels and clams, fit with a tight fitting lid and cook till shells open.
5Cook another minute then season to taste.