Shellfish cider stew
Ingredients
- 3 leeks
- 3 shallots
- 4 ripe plum tomatoes
- ½ a bunch of fresh flat-leaf parsley
- 1 tablespoon butter
- 500 ml organic fish stock
- 750 ml cider
- 6 langoustines , cleaned, from sustainable sources
- 6 razor clams , cleaned, from sustainable sources
- 600 g mussels , debearded and cleaned, from sustainable sources
- 600 g clams , cleaned, from sustainable sources
- 3 tablespoons double cream
- 1 teaspoon tomato purée
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