Consider using this mixture as the base for a seafood pasta or vol-au-vent or even for a fisherman's pie topping with a savoury crumble topping, pastry or mashed potato.


  • 25g butter
  • 1 leek-thinly sliced 
  • 1 carrot-diced finely
  • 1 onion, chopped
  • 1 clove of crushed garlic 
  • 1 potato, diced
  • 2 sprigs thyme 
  • 400ml water / fish stock
  • 100ml glass white wine
  • 200ml pouring cream
  • 400g selection of fish & shellfish
  • 2 tbsp of fresh parsley to serve
  • 1 loaf of brown bread to serve
  • Salt and pepper


  1. In a large sauté pan, melt the butter and add the carrots, onion, leek, celery, potato, garlic and thyme. Sauté for 2-3 minutes until they are glazed but without colour.
  2. Next, add in the fish and shellfish. Without siring cook a further 1 minute. 
  3. Add in white wine, warm water or fish stock and cream and bring to the boil. 
  4. Reduce to a simmer and allow the vegetables and fish to simmer for a further 3-4 minutes until the vegetables are cooked through and the shellfish like mussels are fully cooked and opened.
  5. Serve immediately with a sprinkle of herbs and some fresh bread.