Seafood Pots

For the seafood pot, first defrost the seafood. In the meantime, wash and peel the vegetables. Cut the carrots into sticks, olives into rings, zucchini into small cubes and bell bell pepper into bite-sized pieces.

Roughly chop basil and set aside a few leaves for garnish. Peel garlic and chop finely. In a skillet, heat oil over medium heat and sauté garlic, add seafood and sauté. Mix in 1 tsp herb butter and keep warm.

In a second pan (or wok), sauté the chopped vegetables until hot, caramelize with the sugar, add the tomato paste and sauté briefly.

Deglaze with the lemon juice and fish stock. Bring to a boil and add the peas, basil and seafood, season with salt and pepper. Let simmer for 5 – 10 minutes on low heat.

Serve the seafood pot garnished with the basil leaves set aside.

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