I was fallowing my heart, when designing this dish. Ingredients by themselves, are delicious, just needed to add a little flavour to them. And the combination with polenta is incredible.
Snapper- 1 large fillet, cut in medium size pieces.
Scallops- 10 pieces.
Prawns- 200 g (whole) peeled and deveined.
Carrot-1 medium, peeled and roughly chopped.
Onion-1 roughly chopped.
Celery- 2 sticks, roughly chopped.
Garlic-3-5 cloves,finely chopped.
Tomato paste- 1 tablespoon.
White Dry Wine- 1/2 bottle.
Thyme, Oregano, Sage bouquet .
In a processor, crush carrot, onion and celery.
Heat an oil in a pan to high, add garlic and briefly cook, add prawns and cook for a couple of minuets, set aside.
Add a bit more oil to the pan and add all the veggies mixture.
Cook, stirring for about 5 minuets, add tomato paste, stir.
Now add the wine, cook for a couple of minuets.
Add fish and a bouquet. Cook uncovered for 10 minuets , add prawns cook for a further 3 minuets.
At this stage add your scallops, salt pepper and after 2 minuets it’s done. Serve with polenta.