Ingredients

• 2 tbsp butter
• 1 onion – finely chopped
• 1 1/2 cup white wine (optional)
• 1 cup cream
• 1 cup fish stock (i normally make this stock from cube)
• 400g prawns – shelled and deveined
• 400g squid – cleaned and cut into rings
• 400g mussels - cleaned
• salt and pepper to taste

Method

1. Heat butter in a pan over medium fire and fry the onions. Add fish stock and wine (if using) and bring to a boil. Lower the fire and simmer to reduce the sauce by half.
2. Add cream, then the prawn and cook for 2 minutes. Add squids and mussels and cook for another 1-2 minutes.
3. Season with salt and pepper. Serve immediately. Serves 4 – 5 people.