RECIPE: Seafood pot
A medley of prawns, mussels, calamari and pilchards in a flavoursome white wine sauce
01 April 2018 - 00:00
Serves: 2
Ingredients:
1 x 400g can pilchards in sweet chilli sauce
1 x 85g can smoked mussels, drained
4 medium prawns, deveined and shelled, optional
Ground black pepper, to taste
8 small calamari tubes, sliced into rings
Sauce:
100g butter
2 leeks, finely sliced
1 large ripe tomato, chopped
5ml (1 tsp) crushed garlic
125ml (½ cup) vegetable stock
125ml (½ cup) dry white wine
To serve:
30ml (2 tbsp) chopped parsley
Crusty bread
Method:..
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