Consommé de la mer

AT A GLANCE

  • Serves 6 people

  • 1 qty chicken and prawn consommé
  • ½ tsp fennel seeds, roasted
  • ½ baby fennel bulb, thinly sliced
  • 12 medium green prawns, peeled, veins removed, tails intact
  • 6 small rock cod fillets, pin-boned, scored
  • 12 scallops
  • To serve: chervil sprigs and tarragon
01   Bring consommé to the boil in a wide saucepan. Add fennel seeds, fennel, prawns and rock cod and simmer gently until prawns are almost cooked through (1-2 minutes). Add scallops, cooking until just cooked through (1-2 minutes), season to taste, scatter with herbs and serve immediately.

Topics:

FISH, WINTER, MASTERCLASS, SOUP, FENNEL, SEAFOOD, MAIN, CHICKEN, SCALLOPS, FRENCH, PRAWNS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jul 2008

Jul 2008

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