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About the dish
Succulent mussels and Vannamei prawns mingle in the rich stew, accompanied by tender confit potatoes and a touch of butter for indulgent richness. A perfectly seared sea bass fillet adds an elegant touch. Garnished with fresh chiffonade parsley and served with slices of freshly baked sourdough baguette.
MEP
Knife, Fork, Dessert Spoon & Shell Bowl
Ingredients
12 each Mussels
5 each Vannamei prawns
8oz Breton fish stew sauce - DK
60g Confit potatoes – DK
10g Butter
pinch of salt & pepper
1g Parsley - chiffonade
½ Sea bass fillet
pinch of salt & 10ml veg oil
2 slices Sourdough baguette H2 - Fresh
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Recommendations
DRINKS
Côtes De Provence
There is nothing better than a great Rosé wine, with seafood. Especially seafood that’s covered in a gorgeous tomato sauce. This stew is the perfect match with a Rosé and the two will complement each other well.
Cloudy Lemonade
Your guests will be amazed by how well this cloudy lemonade goes with this dish. The zesty, citrus kick compliments the fish and seafood.
SIDES
Yes, it comes with a little bread, but does it need more bread? Absolutely! A bread basket to mop up all the gorgeous sauce is a must and why not recommend some french beans amandine.
Our classic Breton fish stew is based on an old
Brittany fish stew. The sauce is a traditional French recipe from coastal Brittany where it is most commonly prepared with shellfish, or used to flavour firm, white-fleshed fish such as Monkfish – otherwise known as poor man’s lobster.
