Melt the butter in a large pan over a medium heat and add the monkfish cheeks. Start to colour on the first sides then add the baby turnips and sliced shallot and cook for 2-3 minutes. Turn the cheeks over to brown the other sides.
Add the diced salmon to the pan. Stir in the cockles and thyme and cook for 2-3 minutes.
Add the Pernod and reduce by half. Add the langoustine, haddock and mussels; pour over the water and cover with a lid. Cook for about 2-3 minutes. Give a quick stir and cover again for a further 4 minutes.
Add the crevettes followed by the cream and bring back to the boil.
Stir in the lemon juice, herbs, salt and pepper. Taste for seasoning and serve with chunky bread.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.