Shellfish Stew with Chayote, Yuzu Flavoured Sauce and Green Peas
BY MAURO COLAGRECO - This dish is a symphony of flavours with calamari, colonatta lard and other gems from the sea. This shellfish stew has zingy flavours and is made with chayote, yuzu flavoured sauce and green peas.
How to prepare
Garnish 1, garnish 2, sauce, green chlorophyll, pea shoots, spicy oil, green oil.
Saucepan, kitchen tweezers, scissors, spoon.
Fish, crustaceans, milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.
Clams origin: IT. Porc Lard origin: IT.