Roasted shrimps, squid and scallops with sautéed peppers
Seafood lovers will enjoy this cheffy dish, served with lemony cavolo nero and a zesty chilli and lime dressing.
Ingredients
For the sautéed peppers
- 2 tbsp olive oil
- 2 red peppers, cut into strips
- 1 yellow pepper, cut into strips
- 6 garlic cloves, crushed
- 2 finger chillies, 1 red and 1 green, chopped
- 1 heaped tbsp crushed fresh root ginger
- 400ml/14fl oz chicken stock
- 1 orange, zest and juice
- 1 lime, zest and juice
- 1 lemon, zest and juice
- 1–2 tsp palm sugar
- 20g/¾ oz fresh coriander
For the dressing
For the roasted shrimps, squid and scallops
For the cavolo nero
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 2 red onions, cut into small slithers
- 600g/1lb 5oz cavolo nero, stems removed
- 4 preserved lemons, roughly chopped
- 1 tsp smoked paprika
- 1 lemon, juice to squeeze
- 100g/3½oz crème fraîche
- 1–2 tbsp sumac
- salt and black pepper
Method
To make the sautéed peppers, in a pan over medium heat fry the peppers in some olive oil for 10 minutes to soften. Add the garlic, chillies and ginger, then the stock. Bring to a simmer then add the citrus juices and zest to taste. Add enough sugar to balance it. Stir through some chopped coriander, then keep warm.
To make the dressing, mix together all the ingredients in a small bowl or jug, then set aside.
To make the roasted shrimps, squid and scallops, in a medium frying pan over high heat, briefly fry the fish until just cooked. Toss together with the dressing.
To make the cavolo nero, fry the sliced garlic and onions, in a frying pan over medium heat together to soften in the oil.
After 10 minutes or so, add the cavolo nero. Allow to wilt down with the lid on for 6–8 minutes, then add the preserved lemon, smoked paprika, lemon juice and crème fraiche. Season with salt and pepper, then stir in the sumac and serve.
To serve, season the fish with salt and pepper and add to the pepper stew. Serve with the cavolo nero.
