Seafood Twists
A highlight of my cycling trip from Applecross to Glenelg, was being collected from Skye by Chris the Glenelg Hotel owner in his speed boat. In the middle of the sea he stopped to buy some fresh prawns and crab from a passing fisherman! Once back on dry land at Glenelg, Garth, the Glenelg chef made a seafood chowder with the prawns, cod and salmon in a corn, leek and cream sauce. I have adapted his chowder to make it a fast versatile pasta dish. You can use any chunky fish or seafood.
Ingredients
250g (8oz) Marshalls Twists
2 tablespoons olive oil
1 leek, finely sliced
1 orange or red pepper. finely sliced
198 g (7 oz) can tinned sweetcorn, drained
300 mls (10 fl oz) double cream
150g (6oz) chunky cod, cut into 1 cm (1/2 inch) chunks
150g (6oz) salmon, cut into 1 cm (1/2 inch) chunks
100g (4oz) frozen peeled prawns, defrosted
50g (2oz) parmesan cheese, grated to serve
Method
1. Cook the sliced leek and pepper in the olive oil until a soft stew for about ten minutes.
2. Cook the pasta according to the pack instructions.
3. Add the corn and the cream to the leek and peppers, when hot, but not boiling, add all the seafood, put the lid on the pan and cook gently for about 3-5 minutes.
4. Stir gently and serve on a bed of cooked Marshalls Twists, with parmesan cheese
