• 1 sachet MAGGI® Béchamel Mix
• 1 liter skimmed milk, cold
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• ½ cup fresh cream
• 1 large shallot, chopped
• 4 cloves garlic, julienned
• 1 cup button mushroom, chopped
• 1 cup oyster mushroom, chopped
• 3 tablespoons butter
• ¼ cup white vinegar
• ½ kg shrimp, peeled, raw
• Pinch of white ground pepper, to taste
• ½ kg hammour, cut into 20 pieces
• ½ kg squid, cut into squares
• ½ cup cilantro, chopped

Preparation

Mix the MAGGI® Béchamel Mix with the milk, then put on low heat to boil; add the MAGGI Less Salt Chicken Stock cubes while stirring continually. When the sauce boils, add the fresh cream and simmer for 2 minutes and keep aside.

Divide each of the onions, garlic and mushrooms into three batches, then put a frying pan on high heat, 1 tablespoon of the butter and 1 batch of each the onions and garlic; sauté until golden in color, then add 1 batch of the chopped mushrooms and cook for 10 minutes.

Add a few drops of the white vinegar, then add the shrimps and cook for a few minutes or until the shrimps turn red. Season with white pepper. In the same manner, cook the 2nd batch using fish and the 3rd batch using squid.

Add the seafood mix to the béchamel sauce, bring to boil, add the chopped cilantro and serve at once.