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.
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.
(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
2 green onions, chopped
and devein prawns, leaving tails intact. Cut
fish and calamari into 2cm (1 inch) pieces.
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.
seafood, parsley and green onions, simmer, uncovered,
2 minutes or until seafood is just cooked; discard
be made just before serving. this is really
tasty and fresh with the lemon juice and spices.
6 to 8