Fish Navarin

Boil the stock and add the lobster all at once and simmer for 2 minutes. Remove the lobster from the water and remove the tail. Put the legs back in the pot and let it simmer for another 5 minutes. Remove the meat from the tail and the legs.

Still the mussels slowly and remove them from the shell.

Put the cooking liquid of the lobster and mussels together and boil till 1/3 of the stock is left.

Cut the dogfish or solid white fish into pieces and cook them slowly in the stock.

Peel the carrots & fennel and cut into pieces. Clean the mushrooms.

Fry the shallot in RISSO® EVOLUTION together with the crushed garlic and vegetables. Let it cook slowly, pour in the white wine, saffron, star anise, ..

Add the fish and let it stew for 5 min. Remove the ingredients from the pan with a skimmer. Arrange on a dish and keep warm.

Put the cooking liquid to the boil and reduce to a third with the cooking liquid of the lobster. Lower the heat and add the RISSO CHANTY CHEF® while stirring. Season with pepper and salt.

Add the fish and possibly still gratin in the oven.

Finish with green herbs.