Fish and chips with no-waste shell curry sauce - delicious. magazine

Name: Fish and chips with no-waste shell curry sauce - delicious. magazine
Ingredients: 2 large floury potatoes, scrubbed (no need to peel); 2 tbsp olive oil; 2 x 200g sustainable firm white fish fillets; 1 tbsp plain flour; ¼ tsp paprika; 250g frozen peas; 15g salted butter; 2 tarragon sprigs, leaves chopped; Lemon wedges to serve; For the shell sauce; About 400g crustacean shells (prawn or langoustine heads and tails, crab and lobster shells, raw or cooked); 2 banana shallots, thinly sliced; 1 large carrot, thinly sliced; 1 small fennel bulb, thinly sliced; 2 garlic cloves, sliced; ½ tbsp curry powder; 200ml dry white wine; 1 bay leaf; ½ tsp black peppercorns; 50ml double cream; 80g salted butter, cubed

www.deliciousmagazine.co.uk

Upgrade your Friday night fish and chips. Use crustacean shells to make a rich no-waste stock, which forms the base of a silky curry sauce.

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Ingredients

2 large floury potatoes, scrubbed (no need to peel)
2 tbsp olive oil
2 x 200g sustainable firm white fish fillets
1 tbsp plain flour
¼ tsp paprika
250g frozen peas
15g salted butter
2 tarragon sprigs, leaves chopped
Lemon wedges to serve
For the shell sauce
About 400g crustacean shells (prawn or langoustine heads and tails, crab and lobster shells, raw or cooked)
2 banana shallots, thinly sliced
1 large carrot, thinly sliced
1 small fennel bulb, thinly sliced
2 garlic cloves, sliced
½ tbsp curry powder
200ml dry white wine
1 bay leaf
½ tsp black peppercorns
50ml double cream
80g salted butter, cubed