Possum’s Recipe Book

Salmon Prawn & Parma Ham Stew

Serves 2

1 litre fish stock
250g prawns – green if you can get them
¼ tsp Ras el Hanout
¼ tsp ground cumin
3-4 pieces Parma ham - diced
2 pices fresh salmon – diced
2 medium potatoes – diced
1 leek – sliced
300ml double cream
2tbsp fresh parsley – chopped
Sea salt
Black pepper
Crusty bread of choice
 
Method
Bring the stock to the boil and add prawns first if green.
Turn down heat and add Ras el Hanout, cumin, Parma ham,
salmon, potatoes and leeks.
When all the ingredients are cooked add cream and stir to combine.
Then add parsley and make sure stew is hot before serving.
Serve with crusty bread.