A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
Mussels with an Indian flavour from ” I Love India” by Anjum Anand.Use the freshest mussels you can find, and discard any that do not fully close when sharply tapped.
I already have a few recipes for courgette frittata on my site but could not resist trying this one from Thomasina Miers. The courgettes are roasted in the oven first, and the smoked cheese works really well, giving an almost meaty flavour. You can buy Scamorza ( smoked Mozzarella) in most Italian delicatessens and some larger supermarkets, but if you cant find this then use ordinary mozzarella.
A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.
