I follow the recipe above but add a couple of quartered onions instead of scallions (spring onions) and put lime juice in the marinade.
Marinade for 24 hours in a sealed Tupperware container. Oh, some quartered tomatoes, too.
A taste of Cornwall.
Bait Box Stew. I first cooked this in a holiday let on the beach at Cadgewith on the Lizard Peninsula where you could watch the fishing boats launch and get winched in up the Cove.
I use Monkfish, add a chopped fennel bulb, mussels in shells (discard any that don't open), Dijon mustard and red wine rather than white. Important not to cook the fish too long. I use calamari in it too.
Any firm white fish will do. Hake, Cod, haddock etc.
I don't use orange zest, I add a halved orange and take it out before serving.
https://www.standard.co.uk/going-out/foo...03786.html
I serve with sliced French bread topped with grated cheddar, chopped tomatoes drizzled in olive oil roasted in oven.
I have had Boulliabas in France, this is better!
Marinade for 24 hours in a sealed Tupperware container. Oh, some quartered tomatoes, too.
A taste of Cornwall.
Bait Box Stew. I first cooked this in a holiday let on the beach at Cadgewith on the Lizard Peninsula where you could watch the fishing boats launch and get winched in up the Cove.
I use Monkfish, add a chopped fennel bulb, mussels in shells (discard any that don't open), Dijon mustard and red wine rather than white. Important not to cook the fish too long. I use calamari in it too.
Any firm white fish will do. Hake, Cod, haddock etc.
I don't use orange zest, I add a halved orange and take it out before serving.
https://www.standard.co.uk/going-out/foo...03786.html
I serve with sliced French bread topped with grated cheddar, chopped tomatoes drizzled in olive oil roasted in oven.
I have had Boulliabas in France, this is better!
I now know why I am called a grown up. Every time I get up I groan.
