Method
Heat the oil with the finely chopped onion and garlic.
Add the prawns, the clams and the sliced mushrooms and sprinkle with the flour to absorb the oil and to thicken the sauce.
Next add the wine and when most of it has evaporated, add the Prodemar™ turbot and the fish stock.
Place the dish in the oven (190°C degrees) for 10 minutes.
If desired it can be served with steamed potatoes and garnished with white grapes.
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