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Prawn, Mussel and Squid Soup



  • 1.

    Quickly fry the mussels until they are opened then remove from the pan (keep the juice).

  • 2.

    Toss the prawns in the fry pan with a knob of butter until they just start to turn pink then remove with the mussels.

  • 3.

    Heat a tbsp. of oil in the pan and fry the squid as hot as you can for 2 minutes then remove from the pan.

  • 4.

    Melt the 50g of butter into the pan and toss in the vegies and flour. Cook until the flour becomes “sandy”.

  • 5.

    Once the flour and vegies are cooked stir in the red wine and stock, bring to the boil then add all the fish back in, simmer for 2 minutes and serve.


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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Prawn, Mussel and Squid Soup.


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