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.
pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1/2 teaspoon pepper
1 bay leaf
1/2 pound bay scallops
mussels well to rid them of beards and sand.
Discard any open ones.
halibut into bite-size pieces.
a large non-stick saucepan, heat oil. Add shallots
and cook until soft. Add garlic and tomatoes,
cook, stirring, 1 minute.
clam juice, wine, basil, thyme, pepper flakes,
pepper and bay leaf. Bring to a boil, reduce
heat and simmer 15 minutes.
halibut and simmer 5 minutes.
shrimp and scallops and cook 5 minutes more.
mussels, cover pan and simmer about 5 minutes
until mussels open, discarding any that do not