Turbot & Scallops with Mussel Broth- Fishbox Recipe

Ingredients

For the broth/stock

500ml water

200ml dry white wine

1 onion

1 carrot

1 leek

2 celery sticks

1 bay leaf

fresh parsley

fresh thyme

8 peppercorns

1 clove garlic

salt

 

For the mussels

2 handfuls of mussels

4 baby carrots

4 baby leeks

2 baby turnips or ½ a small salad turnip

6 cherry tomatoes

handful of samphire

1 tbsp capers

juice of ½ lemon

1 tsp butter

salt and black pepper

 

For the Turbot and scallops

2 turbot fillets

4 large scallops or 8 queenies

1 tbsp vegetable oil

1 tsp butter

lemon juice

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Method

Broth – roughly chop veggies & add with all other ingredients to pan.  Bring to the boil & simmer for 10-15 mins.  Strain & discard veggies & herbs.

 

Mussels – clean & ½ or ¼ baby veg & boil or steam till al-dente, strain & set aside.  Cook mussels in broth till open, add cherry tomato halves, samphire, capers, lemon juice, 1 tsp butter & cooked veg and season.

 

Fish & scallops – Fry in oil/butter for ~2mins per side (max – less for queenies) finish with a squeeze of lemon juice

 

To serve – spoon the mussel & veg broth into 2 bowls &, top with 1 fillet of fish & 2 scallops (or 4 queenies) per bowl.  Serve with plenty of crusty bread to mop up all the broth.