Shellfish & cider stew

Name: Shellfish & cider stew
Cuisine: Moroccan, African, Japanese, Asian
Ingredients: 3 leeks; 3 shallots; 4 ripe plum tomatoes; ½ a bunch of fresh flat-leaf parsley; 1 tablespoon unsalted butter; 500ml organic fish stock; 750ml quality cider; 6 langoustines, from sustainable sources; 6 razor clams, scrubbed, from sustainable sources; 600g mussels, scrubbed, debearded, from sustainable sources; 600g clams, scrubbed, from sustainable sources; 3 tablespoons double cream; 1 teaspoon tomato purée

Instructions

Try this delicious shellfish stew recipe from Jamie magazine – the cider adds a nod to moules marinières with a touch of luxury from the langoustines.

Updated at: Thu, 24 Apr 2025 01:01:43 GMT