Summary

Ingredients

• 1 liter fish stock
• 0.5 ½ lime (s), juice it
• 2 tablespoon sherry
• 1 leek, in rings
• 2 shallot (s), finely chopped
• 1 tablespoon ginger, ground
• 1 chilli pepper (s), red, pitted and finely chopped
• 220 g shrimp (s), loosened
• 220 g scallop (s), loosened
• 2 tablespoon parsley, chopped
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Bring the stock, lime juice, sherry, leek, shallots, ginger and chilli to the boil in a saucepan over high heat. Reduce the heat and simmer for about 10 minutes.
2. Add the prawns, mussels and parsley, season with salt and pepper and cook for 1-2 minutes. Serve with chopped parsley.