Kids and adults will not be able to resist this impressive seafood stew recipe. Presented to look like a rock pool and containing mussels, crevettes and potted shrimp, Frances Atkins' dish is healthy, elegant and tasty

Method
1.
Clean the mussels well with a clean hard brush and cold water. Combine the cleaned mussels with 570ml of the stock in a large saucepan. Bring to the boil and steam until opened, approximately 2-4 minutes. Strain the cooking liquor through a fine strainer into a jug and set aside
Cooking the mussels
Be sure to throw out any mussels that remain closed once cooked; this indicates that the mussels were dead for an indeterminate time before being cooked
2.
Remove the mussels from their shells, saving 4 of the nicest shells for decoration. Store in the fridge until required
3.
Wash the lentils well and add to a pan with the shallot and the remainder of the stock. Cook on a gentle boil until soft, approximately 8-12 minutes, then drain well and season to taste
4.
Meanwhile, place the potatoes in cold water and cook on a gentle boil until tender. Strain and set aside
5.
Reduce the cooking liquor from the mussels by half, then add the crevettes to the liquid and poach for 3 minutes, until cooked through. Once cooked, add the samphire, spinach and wild garlic leaves to the warm liquid, followed by the potatoes
6.
To serve, place the lentils on the bottom of each dish and use a slotted spoon to arrange the seafood, potatoes and vegetables on top. Lastly, add the potted shrimp, followed by the hot cooking liquor. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Seafood stew recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

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Frances Atkins' turns a seafood stew into something really special, decorating it to look like a rock pool - a perfect recipe to try with children


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