Seafood ‘pot au feu’ with Green Citrus Chai

5 tsp Citrus Chai
¼ Fennel bulb
½ small white onion
1 bunch chive
1 peeled tomato
8 Bay scallops
200gr skinless salmon
200gr orange roughy or other white fish
16 small prawns
4 strips lemon zest
6 oz white wine
4 white mushrooms

1. Brew Chai in 1 liter of water according to brewing instructions with the lemon zest. In a saucepan, sauté diced onion and fennel in butter until translucent.
2. Add half of the wine and brewed Chai. Remove from heat, season with salt and pepper and add diced tomato and sliced mushrooms.
3. In a separate pan, sauté the seafood in a little olive oil, salt and pepper and fill up with the rest of the wine. It is easier to divide the portions into the different plates.
4. Ensure that everyone receives the same amount of prawns, scallops, etc. Fill plates with the broth and distribute the finely chopped chives liberally over the dishes.

Serves 4.