Miranda Gardiner is the owner of Bowcombe Boathouse and The Batman’s Summerhouse, where you can actually fish and then try the recipe yourself with your fresh catch!
My beautiful sister-in-law lusted after this soup before she climbed Mount Kilimanjaro recently (she lusted after a gorgeous chap from San Francisco, during and after her climb, but that’s another story, with a very happy ending, I might add). She ate it, loved it, climbed to the icy summit, found the recipe in a book (A Kitchen Safari), and then passed it on to me. The fantastic thing about this dish is that you don’t need any fancy ‘grown or flown in from Zanzibar’ ingredients.
Fish that will hold its shape during cooking – mullet, gurnard, pollock or similar – and home-grown mussels are all great here. The addition of a starchy carbohydrate such as rice or millet, something that can slowly sink into the soup, makes it a satisfying lunch or supper dish.
Serves 5 - 6
3 tablespoons olive oil
4 shallots, finely chopped
2 sticks celery, finely chopped
3 cloves garlic, crushed
5cm-length of fresh root ginger, peeled and grated
1 red chilli
200g chopped tomatoes
375ml dry white wine
2 bay leaves
2 strips of orange peel
A pinch of saffron
500g fresh fish (skate, bass, bream, coley, mullet, gurnard and pollock are good choices)
100ml double cream
1 handful of coriander, chopped 8 spring onions, sliced
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