Title: Nage of Seafood
Categories: Main course, Here's one , Earlier2
Yield: 1 servings

4 Scallops
2 sm Fill Red Mullet/Snapper
8 Mussels or Clams
2 sm Fill Plaice or Turbot
8 lg Prawns

-----------------------------------STOCK-----------------------------------
1 sm Carrot
1 Stick Celery
1 Shallot
1 Clove Garlic
150 ml Water
150 ml Dry White Wine
Thyme
Chervil
Tarragon
A selection of young Spring
-Vegetables

Stock

1. Cut the vegetables into small chunks and cover with the water.

2. Bring to the boil and add the wine and herbs and allow to cool.

3. Strain off the liquid and reserve.

4. Use the stock to poach the fish starting with the biggest pieces.

5. Add the cooked vegetable and serve in a large bowl.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.