|Sat Fat 5.2g||26%|
Sauté the onion and bacon in a non-stick pan for about 5 minutes.
Add the potatoes and stock.
Bring to a gentle boil for 10 minutes.
Add the seafood and spices and cook for 5 minutes.
Remove any unopened mussels and add the cream. Stir well and season.
Stir in the herbs and serve with crusty bread and green salad.
Check out the video to this recipe below and many other potato recipe videos on our video hub.
300g new potatoes, halved
1 onion, peeled and sliced
200g streaky bacon, chopped
500ml hot fish stock
75g squid, sliced
75g fresh salmon fillet (optional)
200g raw shell on prawns
1kg fresh mussels, cleaned and rinsed
Pinch of ground mace
Pinch of saffron threads
1 teaspoon cayenne pepper
4 tablespoons single cream
4 tablespoons freshly chopped chives
2 tablespoons freshly chopped parsley
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
A recipe created by Michel Roux Jr for British Sausage Week 2015
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.