Seafood a la king

Ingredients

• 10.5 ounce (300g) frozen cooked seafood ( shrimp, mussels, calamari)
• 5 ounce (150g) firm white fish (cod, haddock, tilapia, whiting, pollock)
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped potatoes
• 6 ounce (165g) can sweetcorn kernels (drained and liquid reserved)
• 1 cup single or pouring cream
• 1 tablespoon cornflour / cornstarch (+ 1 teaspoon extra if needed)
• 2 ounce (60g) butter
• 2 tablespoons chopped parsley
• 1/2 teaspoon ground black pepper
• salt (to taste)

Instructions

1. 1

   --- Preparation ---

2. 2

   Defrost the frozen seafood in a bowl of lukewarm water and drain

3. 3

   Cut the fish into bite-sized pieces

4. 4

   Peel the carrots and onion, rinse the celery in cold water and cut the celery and onions into 1/2" (1cm) dice and the carrots to 1/4" or 1/2cm dice.

5. 5

   Peel the potatoes and cut into 1" (2.5cm) pieces.

6. 6

   Open the can of sweetcorn and drain the liquid into a bowl. Reserve the liquid.

7. 7

   --- Make the seafood a la king ---

8. 8

   Melt the butter in a wok or a large frying pan over a low heat.

9. 9

   Add the onions, potatoes, carrots and celery and stir well to coat completely with butter.

10. 10

    Cover with a lid and leave to saute for 10 minutes until the vegetables have softened. Stir occasionally and do not allow to brown.

11. 11

    Remove from the heat and stir in the cornflour, taking care to remove any lumps.

12. 12

    Add the sweetcorn and most of the reserved liquid.

13. 13

    Stir in the cream and return to the heat. Increase the heat slightly and bring to the boil. Stir until the sauce thickens and leaves a visible trail when you draw a spoon through it.

14. 14

    Mix in the cubed fish and the drained seafood and add half of the parsley

15. 15

    Check the consistency of the sauce. If it is too thin, mix a teaspoon of cornflour with a tablespoon of reserved juice from the corn, and drizzle slowly into the sauce until the desired consistency is reached. If it is too thick, drizzle in a little of the reserved corn liquid. The consistency should be that of a thick custard or a thick pancake batter.

16. 16

    Cover with a lid and leave to simmer for 10 minutes until the fish is cooked through and the vegetables are completely cooked.

17. 17

    Garnish with the remaining chopped parsley and serve immediately on a bed of white rice.