“This impressive seafood stew is reminiscent of moules marinières but is extra luxurious thanks to the addition of langoustines. ”
- 3 leeks
- 3 shallots
- 4 ripe plum tomatoes
- ½ a bunch of fresh flat-leaf parsley
- 1 tablespoon unsalted butter
- 500 ml organic fish stock
- 750 ml quality cider
- 6 langoustines , from sustainable sources
- 6 razor clams , scrubbed, from sustainable sources
- 600 g mussels , scrubbed, debearded, from sustainable sources
- 600 g clams , scrubbed, from sustainable sources
- 3 tablespoons double cream
- 1 teaspoon tomato purée
- Trim the leeks, cut off the green part and save it for another day. Halve the white part lengthways, then finely slice.
- Finely slice the shallots, then peel, deseed and cut the tomatoes into cubes. Roughly chop the parsley, including the stalks.
- Melt the butter in a large pan over a low heat and gently fry the leeks, shallots, tomatoes and parsley until soft.
- Season, then add the stock and 500ml of cider. Turn up the heat and allow the liquid to boil for 10 minutes, until it reduces a little.
- Warm a large serving bowl or tureen.
- Add the langoustines and cover with a lid for 3 minutes, then add the razor clams. Replace the lid and cook for a further 2 minutes.
- Add the mussels and clams. Give it all a gentle stir, add another good splash of cider and replace the lid. Cook for a further 5 minutes, or until the mussels and clams have opened and the rest of the shellfish is cooked.
- Using tongs and a slotted spoon, transfer the shellfish to the warmed serving bowl and put the sauce back on the heat.
- Add the cream and tomato purée and a little more cider if you want more sauce. Stir well to combine, and pour the sauce over the shellfish in the bowl. Serve immediately – delicious with crusty bread.
Source: Jamie Oliver