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Fish chowder with whole fish pieces

Mix the Fish Chowder and the Cream of Shellfish and set aside. Laminate frozen pre-baked bread in 2 cm x 8 cm sheets. Arrange in a fan shape and skewer on the bamboo stick. Bake at 180ºC on a non-stick baking tray until golden brown. Seal some pieces of monkfish and some prawns to the hot plate. Dip some mussels in egg white and coat in sesame seeds. Fry in plenty of oil and set aside. Heat the cream-soup and prepare the stick, skewering a mussel, the monkfish and the prawn behind the bread. Join to serve.

Ingredients:

½ litre of Fish Chowder
½ litre of Cream of Shellfish
frozen pre-baked bread
monkfish
prawns
mussels
egg
sesame seeds