stepbysteprecipe.com

1 1/4 lb mussels
3 onions
2 garlic cloves,sliced
1 1/4 cups fish stock
12 scallops
1 lb cod fillet
2 tbsp oilive oil
1 large potato,about 7 oz
few sprigs of fresh thyme,chopped
1 red a green pepper
1/2 cup drt white wine
1 cup creme fraiche
10 oz raw peeled prawns
3/4 cup grated mature cheddar cheese
salt and ground black pepper
fresh thyme sprigs,to garnish

1. Clean the mussels shells,removing any beards. Discard any that stay open when tapped. Rinse in cold water.

2. Pour water to depth of 1 in into a large,deep frying pan. Chop one onion and add it to the pan, with the sliced garlic. Bring to the boil, then add the mussels and cover the pan tightly.

3.Cook the mussels for 5 minutes,shaking the pan occasionally. Remove them as they open,discarding any that remain shut. Remove the mussels form their shells and set them aside.

4. Strain the cooking liquid from the mussels through a muslin-lined sieve to remove any remaining sand. Make up the liquid with fish stock to  1 1/4 cups.

5.Cut the cod into a large cubes and put it in a bowl. Season with salt and pepper and set aside.

6. Cut the remaining onions into small wedges. Heat the olive oil in a large saucepan and fry the onion wedges for 2-3 minutes. Slice the potato about 1/2 in thick and add to the pan,with the fresh chopped thyme. Cover and cook for about 15 minutes,until the potato has softened.

7.Core the peppers,remove the cores and seeds,then dice the flesh. Add to the onion and potato mixture and cook for a few minutes. Stir in the mixed mussels and fish stock,with the wine and creme fraiche.

8. Bring to just below boiling point, then add the cod and scallops. Lower the heat and simmer for 5 minutes,then add the prawns. Simmer for a further 3-4 minutes more, until all the seafood is cooked. Stir in the mussels and warm through for 1-2 minutes. Season the sauce if necessary. Spoon into bowls,garnish with the thyme sprigs and sprinkle witht he cheese.Crusty bread would be an ideal accompaniment.

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