Something Special for Sunday
Thai Fish Soup
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
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
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.