This time I made it without tomato paste or red peppers. There was no actual cream, but I did use crème fraiche and a little cornflour. Otherwise it was very like my peppery tomato seafood stew, but white instead of red. Again I used king prawns, mussels, squid, scallops, smoked haddock pieces, cod pieces and mackerel pieces. I cooked these lightly in half a pint of fish stock and added Mrs Dash’s herb mixture plus black pepper and cayenne pepper. I stirred in two good spoons of crème fraiche and maybe a half a level teaspoon of cornflour, and I made it all on the stove top, rather than using a casserole dish in the oven. I added chopped up new potatoes and onion.
It was pleasantly spicily hot, and I cooled down afterwards with more of my chilled compote of stewed apple, blueberries and kiwi fruit.