ingredients

600 g (4 slices) of salmon
300 g of mussels
300 g of shells
8 langoustines
8 medium potatoes
1 onion
4 cloves of garlic
2 shallots
2 doses of saffron powder
1 bouquet of basil
2 tomatoes
2 tbsp. to s. tomato paste
1 pinch of cayenne
4 bags of shell broth
2 tbsp. to s. olive oil

Steps

Step 1

In advance :

cook in field dress, peel potatoes. Heat 1.3 l of water and the broth sachets, simmer 5 min. Off the heat, add saffron, cayenne, cover to keep warm.

2nd step

Approx. 20 min before serving:

Melt chopped onion, garlic and shallots 5 min over low heat in a pan with the oil. Add diced tomatoes, concentrate, stir 3 min. Put on potatoes and fish. Take out the sachets, pour the hot broth. Dip mussels, cockles and langoustines. Let it shiver approx. 5 min without stirring: fish and scampi should be just cooked to the heart, the shells open.

Step 3

To serve :

adjust to salt (the shells are already salting) and cayenne. Add the chopped basil.