Marmite Dieppoise (Normandy fish stew) Recipe

Name: Marmite Dieppoise (Normandy fish stew) Recipe
Ingredients: 30g butter; 1 tbsp olive oil; 2 baby leeks, white part only, thinly sliced; 1 stick celery, thinly sliced; 1 tsp curry powder; ¼ tsp cayenne pepper; 1 cup white wine; ½ cup water; 2 tbsp French brandy; 500g firm skinless white fish fillets (blue-eye trevalla, ling or flathead), cut into 10cm long strips; 12 (200g) fresh scallops, roe removed; 12 green king prawns, peeled; leaving tail intact and deveined; 500g black mussels, cleaned and drained; ½ cup light cooking cream; 2 egg yolks; 1 tbsp chervil leaves, chopped; 1 lemon, cut into wedges, to serve

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Ingredients

30g butter
1 tbsp olive oil
2 baby leeks, white part only, thinly sliced
1 stick celery, thinly sliced
1 tsp curry powder
¼ tsp cayenne pepper
1 cup white wine
½ cup water
2 tbsp French brandy
500g firm skinless white fish fillets (blue-eye trevalla, ling or flathead), cut into 10cm long strips
12 (200g) fresh scallops, roe removed
12 green king prawns, peeled
leaving tail intact and deveined
500g black mussels, cleaned and drained
½ cup light cooking cream
2 egg yolks
1 tbsp chervil leaves, chopped
1 lemon, cut into wedges, to serve