Fish and Seafood Recipes - Seafood Sensation

Ingredients                                         

• 45 ml/3 tbsp olive oil

• 3 shallots, finely chopped

• 3 garlic cloves, crushed

• 1 yellow (bell) pepper, diced

• 1 green (bell) pepper, diced

• 375 ml/1 1/2 cups fish stock

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• 30 ml/3 tbsp tomato puree (paste)

• 5 ml/1 tsp caster (superfine) sugar

• 10 ml/2 tsp fennel seeds

• 1 bouquet garni sachet

• 175 g/6 oz monkfish, diced

• 175 g/6 oz/1 1/2 cups queen scallops

• 175 g/6 oz/1 1/2 cups peeled king prawns (jumbo shrimp)

• Salt and freshly ground black

• pepper 450 g/1lb linguini

• Lemon wedges

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Method:

1. Heat the oil in a pan. Add the shallots and garlic and fry (sauté) for 2 minutes, stirring.

2. Add the peppers and fry for a further 1 minute. Add the stock, bring to the boil and boil rapidly for about 5 minutes until reduced by half.

3. Add the tomatoes, tomato puree, sugar, fennel seeds and bouquet garni. Boil fairly rapidly for about 10 minutes until thick and pulpy.

4. Add the seafood and cook for about 5 minutes until tender. Discard the bouquet gamy and season to taste.

5. Meanwhile, cook the linguini according to the packet directions. Drain and pile on to serving plates.

6. Spoon the sauce over and serve straight away with lemon wedges.