TotalFlex recipes - N°5 Seafood stew

Last updated 15/06/2021 08:22

Ingredients: for 4 people


- 4 gambas

- 1 lemon

- 100 mlolive oil

- 3 cloves of garlic

- 1 bunch of flat parsley


- 4 pieces of salmon (100 g each)

- 8 waxy potatoes

- 3 tablespoons of olive oil

- 500 ml milk

- 500 ml cream

- 500 ml fish stock

- 1 clove of garlic (finely chopped)

- 1 lemon

- 1 bunch of dill

- Pepper flakes


- 0.5 kg of mussels

- 0.5 kg of vongole

- 1 celery

- 1 onion

- 1 leek

- 50 g of chorizo

- 1 spring onion

- 100 ml white wine



- Mix the garlic, flat parsley and olive oil and add salt to taste

- Clean the prawns thoroughly

- Place the (grill) pan on high heat with a little bit of oil

- Fry the gambas until they are cooked

- Cut the lemon into 4 and let it colour in the pan for a while

- Pour the garlic mix over the gambas when they are cooked (in the pan).


- Colour the pieces of salmon on both sides (not yet cooked) and put them aside

- Use the same pan and fry the finely chopped garlic

- Deglaze with the fish stock, milk and cream and season with salt and pepper

- Peel the potatoes and cut into large pieces, put them in the boiling sauce

- Coarsely chop the dill, keep a few sprigs aside to garnish, and add to the sauce

- Place the salmon in the sauce and cook for 5 minutes.

- Finish with pepper spices and dill


- Stew the celery, onion and leek in a large cooking pot and add the chorizo

- Place the mussels and the vongole on top of the vegetables and pour over the wine

- Put a lid on the cooking pot as soon as possible

- Let cook for 5 minutes until the mussels and vongole are open

- Turn off the heat and let it rest for another 2 minutes (with lid)



- Finish with coarse salt and a little lemon juice


- Finish with a few sprigs of dill and pepper flakes

- If necessary, put a slice of lemon on top


-Finish with the spring onion and ground pepper

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