Title: Nage of Seafood
Categories: New, Superchefs
Yield: 4 servings

2 85 g; (3oz) pieces of
; seabass fillets,
; skin on but bone
; removed
110 g Fresh large mussels; (4oz)
4 lg King scallops
4 Langoustines
1 110 g; (4oz) lobster tail
2 Fresh crab claws
110 g Fresh clams; (4oz)
55 g Monkfish tail; (2oz)
55 g Cubed salmon fillet; (2oz)
2 Fresh oysters
1 Shot pernod
100 ml White wine; (3 1/2fl oz)
80 ml Double cream; (3fl oz)
10 g Butter; (1/2 oz)
1 Lime; juice and zest
1 Star anise
1 Clove garlic; diced small
1 Tomato; de-seeded and diced
55 g Sliced leek and carrot
-mixed; (2oz)
30 g Pitted black olives; diced
-(1oz)
Basil to garnish
Olive oil
Chopped flat leaf parsley;
-coriander

-------------------------------FOR THE STOCK-------------------------------
450 g Fresh fish bones; (1lb)
100 ml White wine; (3 1/2fl oz)
1 Shallot
1 Clove garlic

To make the stock add the chopped garlic and onion into a pan with a little
olive oil and sweat down. Add the bones, wine and cover the bones with cold
water. Bring to the boil and simmer for 20 minutes, drain off the bones and
reserve the stock.

In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and
star anise. Saut‚ for a few minutes and then add the shellfish, Pernod,
wine and stock. Cover and bring to the boil and simmer until the fish are
open.

Strain the liquor and return it back to the heat and while reducing by two
thirds cook the remaining fish carefully in the stock. After each fish is
cooked add it onto a oven tray and keep warm in a low oven with the
shellfish.

Add the sliced carrot, Pernod and leek at the reducing stage while cooking
the fish. When the liquid is reduced add the cream, lime juice and zest and
butter, season and remove from the heat. Add the diced tomato, black olives
and plenty of choppped parsley and coriander. Season.

To serve, place the seafood in the centre of the plate and serve the sauce
all over and around the edge.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.