This seafood dish is sure to keep you warm on a cold night. Chef Alexandre Pernetta of Bord Eau, Shangri-La Hotel said, “The blanquette of the sea is a maritime version of a very traditional French dish from the land. It mixes all the flavours that fishermen cherish together in a very delicate sauce.”

Ingredients:

• 1kg monkfish and 1kg mussels
• 750g salmon filet, sliced into six pieces
• Six large scallops
• Two minced shallots
• One leek and one onion
• 20g garlic and three turnips
• 12 small carrots
• One branch thyme
• Two laurel leaves
• 250ml non-alcoholic white wine
• One bunch fresh herbs (chervil, parsley, chives) chopped
• 80g butter
• 500ml liquid cream and 1tsp curry
• Salt and pepper to taste

Method:

1. Soak mussels in a tub of saline solution to clear shellfish of sand
2. Mince the onion and leek, and leave them for two minutes in a pan with a spoon of butter until translucent. Deglaze with  non-alcoholic white wine and let cook for two minutes
3. Add the thyme, laurel leaves, garlic and mussels. Cover the pan but stir occasionally
4. Remove the shells as soon as the mussels open
5. Sprinkle scallops with salt and sear on one side for two minutes. Add some butter once they are cooked and set aside
6. In a large saucepan, cook the monkfish with water until it boils. Remove the white foam that’s built up on top and add the sap from the mussels and let it cook for 15 minutes on low fire
7. Remove the monkfish and add the potatoes and turnips and cook for 20 minutes
8. Add the carrots and let it cook for an additional five minutes
9. Strain the vegetables and place in cold water
10. Let the bouillon cook until it reduces in half then add the cream and curry
11. Once the soup becomes creamy, steam the salmon filet for six minutes and add the vegetables, monkfish    and scallops
12. Sprinkle some salt and pepper and add the fresh herbs. Serve hot.

Makes six servings