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Ingredients
Method
- 500ml tin of bisque or strong fish stock
- Pinch of saffron
- 4 tbsp olive oil
- 1 x 150g turbot (or similar) fillet, deboned and skinned
- 1 x scallop, shelled and roe removed
- 1 small squid, cleaned and scored
- 1 x 150 mullet (or similar) fillet, skinned and deboned
- 75g unsalted butter
- Heat up the bisque or fish stock in a saucepan, and add the saffron. Allow to simmer for 10 mins.
- While simmering away, heat the oil in a frying pan, and cook the turbot for 4 minutes on each side. Once the first side has been done, chuck in the squid, scallop, and mullet, and add the butter to the pan to baste the fish. Add the cooked fish to the bisque, and cook on a low heat for 5 minutes before serving with spinach, chickpeas, and crusty bread.
1 hr
4 serving
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