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
- 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.
- Add half of the wine and brewed Chai. Remove from heat, season with salt and pepper and add diced tomato and sliced mushrooms.
- 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.
- 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.