Jess's Little Irish Fishy Dishy
“I love serving this with fresh fi sh and butter beans in a smoky tomato broth with some fab garlic sourdough crostini." - Jess Murphy
4 people
0 minutes
0 minutes
Ingredients
- 1 tin Chickpeas or butter beans
- 300 g Cod thickly sliced
- 250 g SuperValu Mussels
- 200 g crab claws or prawns
For the Garlic Bread:
-
35
g
Butter
-
2
head
Garlic
crushed
-
2
tsp
Parsley
chopped
-
1
-
Sourdough Bread
For the sauce:
-
30
g
Butter
-
35
g
Fresh Basil
-
3
cloves
Garlic
smashed
-
2
-
Red Pepper
cubed
-
1
tsp
Smoked Paprika
-
2
tins
SuperValu Chopped Tomatoes
-
20
g
Tomato Puree
-
2
-
White Onion
sliced
Method
Method:
- Preheat your oven to 180°C.
- Pop the butter, garlic, onion and red peppers in a medium saucepan and cook very slowly.
- Add your tomatoes, purée and paprika, and cook for a good 15 minutes. Blend with a hand blender.
- Slice the sourdough and mix the garlic and butter, adding in chopped parsley. Spread on your bread and toast in the oven for 10 mins until golden brown and crispy.
- Add your mussels and butter beans or chickpeas into your sauce on medium/low heat until all the mussels open.
- Chop the fish into cubes and add the prawns or crab until they are thoroughly cooked through.
- Serve with the garlic crostini, a wedge of lemon and mayonnaise with a little sprinkle of parsley.
