FISH STEW

INGREDIENTS:

16 Tiger prawns (Shelled)

300g Monkfish (Cut into 1 Inch Cubes)

4 Large Scallops (cut through the middle)

300g salmon fillet (cut into 1-inch cubes)

4 tomatoes (quartered)

4 tbsp broad beans (de-skinned)

4 tbsp peas

1 lemon (cut into 4 slices)

4 tbsp white wine

Splash of Olive Oil

4 sprigs of fresh dill

Salt and Pepper 

METHOD:

Put your BBQ on a medium-high heat. 

Lay out 3 sheets of baking parchment or tinfoil on top of each other on your work surface.

For each parcel add into the centre of the foil/parchment  4 prawns, a few pieces of monkfish, scallop halves, and salmon. Add a couple of quartered tomatoes, broad beans, peas with a  slice of lemon. 

Drizzle over a tablespoon of white wine, oil and season to finish. 

 

Seal the parcels by gathering up the sides, crimping the edges. 

 

Lay on the BBQ and roast for between 5-8 minutes. Serve immediately handing your guests an unopened parcel (careful as the bottom will be hot!)

 

Enjoy!