Shellfish kebabs – Food & Home Magazine

Ingredients

• 6 sardines, filleted
• 5ml fennel seeds, ground in a pestle and mortar
• a pinch of chilli powder
• a few sprigs of fennel tops, leaves picked and chopped
• zest of 1 lemon
• sea salt and freshly ground black pepper, to taste
• 6 small new potatoes
• 6 scallops, shelled and trimmed (frozen will do)
• olive oil
• a few sprigs of fresh rosemary, leaves picked and chopped
• 2 small lobster tails
• 8 bay leaves
• 4 cherry tomatoes, halved
• 300g monkfish fillets, trimmed and cut into chunks
• 5ml dried origanum
• 50g thinly sliced pancetta