Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Seafood broth, ripped herbs, toasted bread and garlic aioli
Not Too Tricky
About the recipe
This broth is such a cracker. If a friend served this to me I'd be well impressed. Try it – you'll love it. I base it around mussels because they're tasty and damn good value. You can add any other seafood you like. The aïoli is not essential with this, but it is fantastic and you should give it a go.
Recipe From
Ingredients
795g/1¾lb mixed seafood (squid, red mullet, prawns and monkfish)
795g/1¾lb mussels
1 x 400g tin or 8 large ripe plum tomatoes
extra virgin olive oil
2 cloves of garlic, peeled and sliced
2–3 fresh red chillies, deseeded and sliced
2 good handfuls of courgettes, finely sliced
2 large glasses of white wine
salt and freshly ground black pepper
2 good handfuls of mixed fresh herbs, ripped (basil, parsley, fennel, marjoram)
garlic aïoli (page 276)
1 lemon
Method
Find the recipe!
For the full recipe, head to page 90 of The Return of the Naked Chef.
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