Jamie’s very kindly sent us his amazing fish soup recipe for you to try at home. If you’ve got a favourite soup recipe yourself - email it to us and you could win a signed copy of Jamie’s latest book.
You’ll need... 18 fl oz olive oil
plus more for frying of fresh basil
salt and freshly ground black pepper
cleaned and trimmed of mussels
1 lemon 1 x 14oz tin of tomatoes • of white wine
2 small pieces of sea bass or bream 2 slices of bread
Lets put it together... To make the basil aioli, put the egg yolks in a
Enjoy Jamie’s Fish soup with Basil Aioli D
id you know, one of Jamie’s recent books ‘Jamie’s 30 minute meals’, sold a million copies in
the UK and became the fastest selling nonfiction book since records began! So the lovable Essex boy’s latest read
‘Jamie’s Great Britain’, based on his TV show by the same name last year, featuring some of his favourite recipes of all time, is bound to be a massive hit with all foodies! Good news is, you can soon see
for yourself because, he’s kindly donated 10 signed copies for us to give away as special prizes. The book captures the
heart and soul of real British cooking - it’s full of food that’ll make you smile and it proves that old traditions and new arrivals make British food some of the most exciting in the world today. To be in with a chance of winning
a copy all you’ve got to do is email us your very own soup recipe. It can be any flavour. We’ll simply pick our favourite 10 and each winner will receive a signed book. There’s a few more details and the address to email your recipe to on the page opposite. Good luck and thank you Jamie!
clean bowl, add the mustard and whisk together. Very slowly add the olive oil, whisking it in drop by drop. Once about a quarter of it has been added, you can add the rest in a steady stream, whisking all the time until it’s all been poured in. Roughly chop the basil leaves and smash in a pestle and mortar with one of the cloves of garlic and a pinch of salt until you get a green paste. Stir this into the egg and oil mix and season carefully with salt, freshly ground black pepper and lemon juice.
Give the mussels and clams a good wash in
plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits you might find on them. Throw away any that aren’t tightly closed.
Heat a splash of olive oil in a pan. Slice up the
rest of the garlic and half it into the pan, then a few leaves of basil and the tomatoes. Cook gently for 10-15 minutes until the liquid has reduced a little to make a sauce.
Heat your Tefal pan until nice and hot. Add a
splash of oil and the remaining sliced garlic and fry until golden brown. Add the shellfish, the squid, the white wine and the pieces of sea bass or bream, and put the lid on. Cook for 2-3 minutes, then add the tomato sauce, replace the lid and cook until all the clams and mussels are open and the fish is cooked through. Pick out any mussels or clams that haven’t opened and throw them away.
Serve the soup divided between 2 soup
bowls, topped with a slice of toasted bread and a blob of basil aioli.
• a handful of clams • 4 langoustines • a splash 3 cloves of garlic •
1 medium squid, a handful
1 teaspoon of Dijon mustard 2 eggs
a small bunch
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