Red scorpionfish with mussel sauce and prawns
Total time75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Red scorpionfish 4 cleaned fillets; ask fishmonger to remove spines and fins 700 g
- Mussels estimated meat; buy 1 kg shell-on 220 g
- King prawns edible meat; buy 12 whole prawns, about 350 g 180 g
- Leek 150 g
- Spring Onion 150 g
- Carrot 100 g
- Brandy 50 ml
- Plain flour 15 g
- Water 250 ml mussels and 500 ml shell stock 750 ml
- Extra virgin olive oil 10 g stock, 15 g vegetables, 10 g fish, 10 g prawns 45 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt only if needed 1 g
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Method
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Clean the mussels and discard broken ones or open ones that do not close when tapped. Steam in a covered pan with 250 ml water for 4–6 minutes. Discard unopened ones, remove the meat and strain the liquid through a fine sieve.
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Peel and devein the prawns. Sauté the heads and shells with 10 g oil for 4 minutes; add the other 500 ml water and simmer for 10 minutes. Strain, pressing gently, and set aside.
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Chop the leek, spring onion and carrot; soften with 15 g oil for 12 minutes. Stir in the flour for 1 minute. Off the heat, pour in the brandy; return without flambéing and boil for 2 minutes. Add 400 ml shell stock and 100 ml mussel liquid. Simmer for 10 minutes, add the mussel meat and blend.
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Preheat the oven to 210°C. Place the red scorpionfish in a dish with 10 g oil and pepper. Bake for 10–14 minutes until it reaches 63°C. Sauté the prawns in a frying pan with the remaining 10 g oil for 2–3 minutes until opaque and cooked through.
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Check the sauce for salt and loosen with a little reserved stock if needed. Serve the fish on the sauce with three prawns per person and parsley.
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