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Stew- French Seafood Stew
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| Ingredients | |
| 6 | ripe tomatoes, finely diced |
| 1 | red onion, finely diced |
| 1 | green capsicum, finely diced |
| olive oil | |
| freshly ground salt | |
| pepper | |
| 2 | bay leaves |
| 500 ml | white wine |
| 4 large | cooked prawns |
| 180 gm Tasmanian salmon fillet | |
| 2 x | 150 gm blue eye fillets |
| 1 small | squid, cut into strips |
| 8 | oysters |
| 170 ml | mayonnaise |
| chopped parsley | |
| 3 | garlic cloves, crushed |
Method
Gently saute tomatoes, onion and capsicum in a little oil, adding a little pepper and bay leaves. Then add wine and a sprinkling of salt.
Top with blue eye and salmon, cover, turn down heat and gently simmer for 3-4 mins, until fish is almost cooked.
Then turn over fish, keeping salmon on top, and scatter squid and prawns over it. At the very last moment, add oysters and cook for about 8 secs.
At the same time, mix together mayonnaise, some pepper, a good pinch of parsley and garlic.
Spoon seafood into a serving bowl, remove and discard bay leaves and whisk mayonnaise into remaining vegetable mixture (being careful not to boil).
To serve, scatter sauce over seafood and sprinkle with parsley.
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