Fish and Shrimp Medley

By Moushira Abdel-Malek

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Ingredients:

4 white fish fillets (diced)
12-15 shrimps (medium to large size)
4 garlic cloves (finely sliced)
1 tbsp. fresh dill leaves (stems removed)
1/2 cup white wine
1 tbsp. red chilli sauce
1 tbsp. balsamic vinegar
2 tbsp. olive oil
Salt + pepper + thyme

Method:

Remove shrimp shells leaving tail bones intact. In a cooking pan, heat the olive oil, add the garlic and stir until slightly yellowish, then add the fish and stir to brown slightly. Add the shrimps, turning the heat to high, and stir until they turn reddish in colour. Sprinkle salt, pepper and thyme and stir to mix. Stir turning fish pieces and shrimps to cook on all sides, then add the chilli sauce and wine and leave to cook until slightly caramelised, on high heat and uncovered. Add the vinegar and stir to combine. Pile up the fish and shrimps in the serving plate and pour the sauce on top. Sprinkle with fresh dill and serve hot with boiled potatoes.