Prawns Italian

Prawn, cod and mussel ragu

Name: Prawn, cod and mussel ragu recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 100g unsalted butter, chopped; 4 eschalots, thinly sliced; 3 garlic cloves, finely chopped; 2 medium fennel bulbs, trimmed, finely chopped; 1 tbs finely chopped chives & dill, plus extra dill sprigs, to serve; 1/2 cup (125ml) white wine; 60g plain flour; 6 cups (1.5L) good-quality fish or vegetable stock; 1 1/2 cups (120g) finely grated parmesan; 16 large pot-ready black mussels, drained; 16 large green king prawns, peeled, deveined, tails intact; 700g skinless blue eye trevalla fillets or other firm white fish, cut into 5cm pieces; 400g fresh lasagne sheets, cut to 5cm-wide strips, or thick pasta, cooked; Warmed baguette, to serve

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by Dominic Smith

Apr 09, 2021

This seafood ragu will make any day better.

2 tbs extra virgin olive oil
100g unsalted butter, chopped
4 eschalots, thinly sliced
3 garlic cloves, finely chopped
2 medium fennel bulbs, trimmed, finely chopped
1 tbs finely chopped chives & dill, plus extra dill sprigs, to serve
1/2 cup (125ml) white wine
60g plain flour
6 cups (1.5L) good-quality fish or vegetable stock
1 1/2 cups (120g) finely grated parmesan
16 large pot-ready black mussels, drained
16 large green king prawns, peeled, deveined, tails intact
700g skinless blue eye trevalla fillets or other firm white fish, cut into 5cm pieces
400g fresh lasagne sheets, cut to 5cm-wide strips, or thick pasta, cooked
Warmed baguette, to serve

Method

1.

Heat oil and butter in a large heavy- based saucepan. Add eschalot, garlic, fennel and herbs. Cook, stirring frequently, for 4-5 minutes until the fennel begins to soften. Add wine and reduce by half. Scatter over the flour and cook, stirring frequently, for 2-3 minutes until flour is lightly toasted but no colour. Gradually add stock while stirring continuously to prevent lumps from forming. Stir in the parmesan and bring to the boil. Season to taste.
2.

Add mussels and return to a simmer. Reduce heat to medium and cook, stirring frequently for 4-5 minutes until mussels begin to open. Discard any that remain unopened. Stir in the prawns and fish, and cook for a further 4-5 minutes until seafood is just cooked. Season to taste and toss through pasta. Scatter with extra dill and serve with warm baguette.

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