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Recipe for family meals :

Spicy Lemon Seafood Soup
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

500g (1lb)uncooked medium prawns
250g (half lb) white fish fillets
200g (8oz) calamari hoods
2 teaspoons olive oil
1 large red onion, halved, sliced
2 cloves garlic, crushed
1 and a half tablespoons grated lemon rind
3 bay leaves
1 teaspoon ground sweet paprika
2 small fresh red chillies, sliced
half cup (125m) dry white wine
quarter cup (60m) lemon juice
2 litres (8 cups) fish stock
2 tablespoons roughly chopped fresh flat-leaf parsley
2 green onions, chopped

Method
  • Peel and devein prawns, leaving tails intact. Cut fish and calamari into 2cm (1 inch) pieces.
  • Heat oil in large pan, add red onion and garlic, cook stirring until onion is soft. Add rind, bay leaves, paprika, chillies, wine, juice and stock; simmer, uncovered, 20 minutes.
  • Add seafood, parsley and green onions, simmer, uncovered, 2 minutes or until seafood is just cooked; discard bay leaves.
  • Must be made just before serving. this is really tasty and fresh with the lemon juice and spices.

Serves 6 to 8

Martin James

 
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