Seafood Samp

By admin
07 May 2015



¦ 100g (2 cups) samp

¦ 1 litre (4 cups)


¦ 45g butter

¦ 1 onion, chopped

¦ 150g button

mushrooms, sliced

¦ 1 green pepper,


¦ 45 ml

(3 tablespoons) oil

¦ 12 medium prawns,

cleaned and peeled


¦ 150g calamari rings

¦ 250g hake steaks

¦ 2 teaspoons lemon

and pepper spice

¦ 12 cherry tomatoes

¦ 250ml (1 cup)

Crosse & Blackwell

Tangy Mayonnaise


Cook samp in water until soft, for about two hours. Rinse and set aside.

Melt butter, add onions, mushrooms and green peppers, and sauté until soft.

In a large frying pan, heat oil and fry prawns (if using) for two minutes. Add calamari rings and fry for another two minutes.

Cut fish steaks into large chunks, add to the prawn and calamari mixture, and fry until lightly browned. Add onion mushroom mixture to the fish. Add samp and cherry tomatoes, and toss lightly to mix. Cook over gentle heat for 10 minutes. Pour Crosse & Blackwell mayonnaise over the samp and toss lightly. Serve warm or cold.