6 clams with shell
6 shelled mussels
6 eel pieces
6 oysters
3 cups assorted seafood
1 1/2 liter. visbouillon
2 cups shrimp
1 ui (diced)
2 carrots (sliced)
1 red pepper (cut into strips)
1/2 green peppers (cut into strips)
1 tomato (diced)
1 tablespoon butter
2 tablespoons oil
1 tablespoon paprika
1/2 cup white wine
1 cup parsley (mince)
1 kopje room
salt
pepper
1
Heat oil and butter in a large pan.
2
Fry the onions, carrots, peppers and tomatoes.
3
Then add fish and cook until seafood juices start to produce.
4
Add the peppers and various seafood to.
5
Stir.
6
Let cook for a few minutes.
7
Add the white wine and fish stock and then afkruiden.
8
Simmer uncovered for 40 minutes.
9
When serving, sprinkle with parsley and pour a little cream on each plate.
10
- Tips:
11
Serve hot in clay pots (heated in the oven).
Ingredients
6 clams with shell
6 shelled mussels
6 eel pieces
6 oysters
3 cups assorted seafood
1 1/2 liter. visbouillon
2 cups shrimp
1 ui (diced)
2 carrots (sliced)
1 red pepper (cut into strips)
1/2 green peppers (cut into strips)
1 tomato (diced)
1 tablespoon butter
2 tablespoons oil
1 tablespoon paprika
1/2 cup white wine
1 cup parsley (mince)
1 kopje room
salt
pepper