Cornish Salt Pollock, Squid And Mussel Stew

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
914
FAT
158%
CHOL
215%
SOD
371%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

4 200g skinned pollock fillets

2 tbsp of St Lorenzo sea salt

1 leek

110 g of potato

110 g of butternut squash

3 tbsp of olive oil

1 sprig of thyme

2 garlic cloves

2 medium squid, cleaned and sliced into rings

1 kg of frozen prawns in their shells

1 onion

2 carrots

4 tomatoes

6 garlic cloves

2 tbsp of olive oil

1 orange, juiced and zested

500 g of live mussels

375 ml of Fish stock

2 tomatoes

1 sprig of fresh tarragon

3 tbsp of fresh tarragon, finely chopped

1 pinch of saffron

50 g of unsalted butter

salt

freshly ground black pepper

3 tbsp of chervil, finely chopped

4 tbsp of extra virgin olive oil

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