Shell fish in shrimp sauce Ingredients for 6 prs 12 sea scallops 12 cherry stone clams 12 mussels 1/4 fennel, finely chopped 1 garlic clove 30 parsley leaves 1 lemon, the zest 45 ml olive oil 30 ml ouzo from Mikonos 6 shrimps 1 carrot 1 red onion 1 celery stalk 1 garlic clove, finely chopped 50 ml white wine 30 ml sunflower oil 1 tomato, grated 1 bay leaf 3 star anise 8 pepper corns Directions: In a saucepan, heat the sunflower oil and sauté the shrimps, until red. Add the onion, carrot, celery, garlic and sauté for 3 more minutes. Deglaze with the wine and then add 1 liter of water. When it comes to a boil, add the tomato, bay leaf, pepper, anise and simmer for 40 minutes, until liquids reduce to half. Pass the stock through a sieve. Clean the shell fish well, rubbing their surface with a metal sponge under running water. Then heat the olive oil in a large frying pan, add the garlic and fennel and sauté, until golden. Add the shell fish, shrimps, parsley, ouzo, the lemon zest, a few lemon drops, salt and pepper. Add 400 ml of the shrimp stock and cook for 4 minutes. Discard any of the shell fish that does not open. Serve garnished with olive oil and parsley leaves. Δείτε λιγότερα
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