Seafood Supreme

• 250g monkfish tail, cut into thin strips
• 4 king scallops, cut in half
• 2 tablespoons of white wine
• 1 tablespoon freshly chopped parsley
• 1 bay leaf
• salt and freshly ground white pepper
• 100g cooked peeled large prawns
• 1 tablespoon double cream (optional)

Put the monkfish strips, white wine, parsley, bay leaf and seasoning in the rice bowl. Cover with cling film and place in the lower basket. Cover with the lid and steam for 10 minutes.

Add the prawns and scallops, cover with the lid and steam for a further 5 minutes

Remove Bayleaf and stir in the double cream.

Serving Suggestion: Serve in a soup bowl accompanied by crusty bread to soak up the fish juices.