scallops prawns fish

Let's do large US scallops, Spanish red prawns and mackerel.

Spanish red prawns steamed with garlic celery parsley and white wine.

And also served sashimi style with caviar on top of pasta and sauce made from the shells.

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Grilled Mackerel

serves 3-4

INGREDIENTS:

2 tbsp soy sauce

1 tsp sesame oil

1 tsp oyster sauce

juice of 1 lemon

grated fresh ginger

4 pieces of mackerel

METHOD:

1. Combine all the ingredients and marinate the mackerel for 10 minutes.

2. Grill for 5 minutes or until fish flakes for doneness.

3. Top with some chopped green onion or cilantro. Serve with your favourite Asian greens and rice.

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Prawn Bisque

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1/2 stick of butter (1/4 cup or 56g)

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/2 head of garlic, chopped

1/4 Italian parsley, chopped

6-8 cups prawn stock

6-8 prawns, peeled and deveined

1 cup panko bread crumbs

salt and pepper

dash of cream, chives or green onion for garnish

METHOD:

1. Make the prawn stock. Place all shells in a large stock pot and cover with water. Simmer for 1-2 hours. Discard shells and strain before using.

2. Heat olive oil and butter in a large pot over medium. Add carrots, onions and celery. Cook for 5-10 minutes until golden brown. Add garlic and parsley. Cook for another 1-2 minutes.

3. Add prawn stock and bring to a boil. Flash cook the prawns just until they're slightly pink, but not fully cooked through, about 10 seconds. Cut prawns into small pieces and set aside.

4. Lower heat and simmer soup for an hour.

5. Use a hand blender and puree the soup until smooth. Add bread crumbs to thicken and puree again to desired consistency. Adjust seasoning as desired.

6. Divide cut prawns evenly into serving bowls. Ladle the boiling soup over prawns. Garnish with cream and herbs if using. Serve immediately with a baguette or other crusty bread.