Something Special for Sunday

Thai Fish Soup

Serves 2

Ingredients

Zest of 1 and juice of 2 limes

2in piece of root ginger, peeled and chopped

2 sea bass fillets. cut into 2in pieces

2 garlic cloves, peeled

4oz monkfish, cut into cubes

1 stem lemon grass, peeled and chopped

4 scallops

1 tbsp Thai fish sauce

8 large raw prawns

1 whole chilli, strength according to taste

12-14 mussels, cleaned

25g fresh coriander

6 lime leaves or zest of 1 large lime

400ml tinned coconut milk

Method

Place the ginger, lemon grass, garlic, fish sauce, chilli, coriander stems and lime leaves or zest into a food processor, add 4 tbsp coconut milk and blend to a paste.

Put the mussels into a large pan with 2 tbsp water. Cover and steam over a high heat for a few minutes until the mussels open, discard any that don't.

Add the rest of the fish and shellfish and steam for 3-4 minutes, then stir in the coconut milk and the juice of 1 lime. Bring to a gentle boil.

Chop the coriander leaves and add to the soup.

Ladle into bowls and add the remaining lime juice and the zest.