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