- Prepared in advance
- Very tasty
- Healthy if at all possible
And Summer Seafood Stew was the result.
I prepared some of the fennel and orange confit that I used as a base for my fish pie (using manzanilla sherry instead of white wine because that was what was open in the fridge), without letting it reduce down all the way, then added a can of chopped tomatoes and left it to simmer very gently, covered until Paul got home (which turned out to be about 45 minutes later). Then 250g peeled green prawns (these were in a chilli and garlic marinade) and a sous-vide pack of mussels (in shallot and white wine sauce), 5 more minutes of cooking and some chopped parsley and there it was. Hearty, steamy, but still summery. Seafood loves that fennel and orange confit so much! In a perfect world we would have had some good bread to mop up with, but in the privacy of your own home, no one minds if you lick the plate.