The simpler, the best - it is totally applicable to making seafood. I leave out the butter and herbs, and only allow the juice of the seafood, and a little white wine, to stew itself and build up the lovely sweetness. The lemon juice at the end elevates the flavour of the mussels and broth. Remember to prepare some bread to mop up this delicious liquid. Click Here to check out how to open a crab.
INGREDIENTS:
1 Crab
1 dozen mussels
1 dozen Prawns
2 pcs Cod Fillets
1/2 Lemon of Juice
1/4 cup Dry White Wine
1 knob of ginger, about finger long, cut into arounds
Sea Salt
Vegetable Oil
DIRECTION:
1. Pre-heat the oven to 400F.
2. Line foil on a roasting pan. Drizzle 2 tablespoons of oil and lay the ginger pieces evenly on top.
3. Evenly place the seafood in the pan. Sprinkle with sea salt and drizzle the white wine. Cover the pan with another piece of foil. Roll the edges to seal it to create a foil bag. Roast it in the oven for 25 minutes.
4. Remove the top foil. Drizzle the fresh lemon juice over the seafood. Serve immediately.
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