A HOME MADE DISH by DANNY MILLAR

Our first #BRIGHTERDAYS dish is provided by our friend and owner of ‘STOCK’ restaurant , Chef Danny Millar.

Opened in July 2019 ‘STOCK’ is now one of Belfast’s most popular new restaurants. Situated with views overlooking the iconic 130 year old St. George’s Market, the exposed red brick and steel girders of old Belfast is the perfect blank canvas for Danny’s vibrant kitchen. At the very top of his game he now delivers a high end dining experience in a cosy, comfortable and unpretentious space.

Danny, who has appeared on BBC’s Saturday Kitchen and was a regional winner and finalist on the Great British Menu, has a reputation for creating dishes as passionate and as colourful as his character.


SUMMER SEAFOOD CASSEROLE

Serves 2

INGREDIENTS

  • 4 cooked crab claws
  • 200 grams mussels
  • 200 grams monkfish
  • 200 grams haddock
  • 200 grams hake
  • 100 grams sliced fennel
  • 100 grams sliced tomatoes
  • 100 grams butter
  • 200 grams shellfish stock or chicken or fish

METHOD

Step 1.
Cook fennel and butter in large pan

Step 2.
Add fish and shellfish gently cook for 3 minutes Add tomatoes and shellfish stock reduce and check seasoning serve with lots of bread

ENJOY!


SUPPORT LOCAL

When brighter days come around, please support your local restaurants and businesses. Together we can protect & rebuild.


For restaurant information on reopening please follow Danny and his team on Instagram – CLICK HERE

St. George’s Market, Oxford Street, Belfast
T: 028 90240014
W:www.stockbelfast.com



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