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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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Quick Fish SoupIngredientsServes 44-8 Langoustines 300g Clams 350g Red Mullet fillet 350g potatoes 2 garlic cloves 2 dried chillies 2 tbs parsley leaves 50g root ginger 1 lemon extra virgin olive oil 400g tin of chopped tomatoes 150ml white wine MethodPeel the potatoes and the garlic. Quarter the potatoes, slice the garlic, crumble the chilli and chop the parsley. Grate the ginger and squeeze the lemon.Heat 2 tbs olive oil in a thick-bottomed pan. Add the potatoes, garlic and chilli and cook to colour. Add the tomatoes to the potatoes and season. Cook for 15 minutes or until the potatoes are soft. Stir in the ginger. Add all the fish, and then pour over the lemon juice and the wine. Season and cover. Simmer for 5 minutes. The clams should be open and the langoustines firm. Add the parsley and serve with olive oil drizzled over. Reproduced by kind permission of Ruth Rogers &Rose Grey from their book, The River Cafe Cookbook Easy, published by Ebury Press; ISBN: 0091884640 Back to the recipe page |
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