Mediterranean Fish Soup
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve 1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water. 3. Put the mussels in a pan with a ... [... more]
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Ditalini Pasta with Peas
2. Place the onion in the cold olive oil, season with coarse sea salt and soften without colouring. Add a teaspoon of water from time to time to stop it frying and colouring. Cook till wilted and opaque, about 10 minutes. 3. Add the peas and ... [... more]
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Cream of Peas with Seared Salmon
1. Season the salmon fillets with the coarse sea salt and leave to marinate for 1 hour. After 1 hour wash the salmon fillets and pat dry. 2. Combine the chicken stock, peas and sugar in a saucepan and simmer for 12-15 minutes until peas are ... [... more]
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