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http://www.lifestylefood.com.au/recipes/6405/pan-fried-turbot-with-a-brown-shrimp-and-mussel-stew

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Pan fried turbot with a brown shrimp and mussel stew

Ingredients

Method

  • 1.

    Heat the oil and a knob of butter, add the turbot and season with salt and pepper, cook both sides.

  • 2.

    Cook the shrimps in enough chicken stock to cover the bottom of a frypan. Reduce the stock.

  • 3.

    Slice the fennel lengthwise and put into a saucepan with a knob of butter, a little chicken stock and the parsley and mint. Add the mussels, cover with a lid and cook until the mussels open up. Take out and shell the mussels.

  • 4.

    Put the shrimps into bowl, arrange the fennel, turbot and mussels on top, pour over any remaining sauce and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Pan fried turbot with a brown shrimp and mussel stew.

 
 

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