RAGOÛT OF SHELL FISH
12 cooked scampi or Dublin Bay
prawns, 2 quarts mussels, 6 scallops, ¼
lb mushrooms, ½ pint white wine, 1
tablespoon concentrated tomato purée,
1 tablespoon flour, 1 onion, 4 cloves of
garlic, seasoning, herbs, 1 dessertspoon
sugar, 1 oz butter, parsley.
First of all split the scampi tails
in half, retaining 6 halves in their
shells for the garnish. From the
remaining shells remove the flesh
and cut it into fairly large pieces.
In a fairly deep pan sauté a
sliced onion in butter, when golden
add the tomato purée, the chopped
garlic, salt, pepper, and the sugar
and herbs. Simmer 5 minutes. Stir