Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela