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!