10 unpeeled, uncooked prawns
250gms (1/2 lb) fresh crab meat (A tin will suffice if necessary)
8 mussels (with liquid preserved) cut into quarters
250mls (1 cup) whole cream
200gms (1/2 lb) firm white fish, cut into bite size pieces
3 scallions
1 tbsp. all purpose flour
125gms (1/4 lb) real butter
small handful parsley stalks
1/2 teaspoon salt
1/2 dozen black peppercorns
2 cloves minced garlic

De-head and peel prawns and place shells and heads into a medium saucepan. Add mussel shells, parsley, peppercorns and salt. Just cover with cold water. You then bring to a boil over medium heat. Reduce to a gentle simmer and reduce volume by 2/3. Strain and set aside.

Cut prawns into bite size pieces. Melt butter and cook scallions, then add flour. More may be added if you don't think it is thick enough. Add stock and cream when it is at a bare simmer, add fish in this order: Fish first and simmer for 2 minutes, add prawns next and simmer for 1 minute. Then add mussels and crab; heat just to warm through.

Serves 6-8 as an entree.

Submitted by: chefdave