Clam, prawn and cod soup with white wine and spinach
Serves 4
- 500g (1lb 2oz) clams
- 1tbsp olive oil, plus extra to serve
- 2 banana shallots, finely chopped
- 2 garlic cloves, chopped
- 150ml (¼pt) white wine
- 400g tin of chopped tomatoes
- A large pinch of saffron, soaked in 75ml (2½fl oz) boiling water
- 750ml (1¼pt) fish or vegetable stock
- 500g (1lb 2oz) cod, cut into chunks
- 12 large raw prawns, peeled, heads removed
- 150g (5½oz) spinach, chopped
- Salt and freshly ground black pepper
- A handful of parsley, chopped
Soak the clams in cold water for 20 minutes. Discard any that are open or damaged. Scrub off sand or barnacles.
Heat the oil in a large pan and sauté the shallots and garlic for 3-4 minutes, until softened. Add the wine and bring to the boil, then add the tomatoes, saffron and its water, and stock.
Clam classic: Tesco Finest Viñas del Rey Albariño 2021 (12.5%) £9.50
Bring to the boil, cover and simmer gently for 20 minutes. Add the clams, cover and cook for 5 minutes. Remove and discard any clams that haven’t opened, give the soup a good stir, then add the cod and prawns in one layer.
Cover and cook gently for 3-4 minutes or until the fish is cooked through and the prawns are pink. Stir in the spinach, turn off the heat and allow to sit until the spinach has wilted.
Season to taste and serve in bowls, sprinkled with parsley and with an extra drizzle of olive oil.
Cook’s tip: Clams contain healthy omega-3 fat, and spinach is packed with energy boosting iron and anti-inflammatory quercetin.
Olly Smith’s wine pairing
Clam classic: Tesco Finest Viñas del Rey Albariño 2021 (12.5%) £9.50
This dazzler from north-west Spain is bright as the sun and fruity as a nectarine. It’s also lavishly light and refreshing like a breezy day at the beach, just what you want with seafood, as well as the streak of spinach in this soup. Albariño is a future classic grape and this wine belongs in your basket right now.
Roasted tomato, red pepper and garlic coup with feta and basil
Serves 4
- 8 juicy tomatoes, halved
- 2 red peppers, quartered
- 1 large red onion, quartered
- ½ a garlic bulb, left intact
- 2tbsp olive oil, plus extra to serve
- 1tbsp sherry vinegar
- Salt and black pepper
- 1 large sweet potato, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 heaped tsp sweet smoked paprika
- 750ml (1¼pt) vegetable stock
- To serve
- A handful of olives, sliced
- Basil leaves
- 50g (1¾oz) feta cheese, crumbled
Mateo Nieves Monastrell NV (14%) £8.50, Asda
Preheat the oven to 200°C/fan 180°C/gas 6. Arrange the tomatoes, peppers, onion and garlic in a single layer on a large baking tray. Drizzle with the oil and vinegar and season well. Roast for 20-30 minutes, until everything is a bit charred.
Allow to cool slightly, then peel the skin from the peppers, discard the seeds and chop. Squeeze the garlic cloves from their skins.
Meanwhile, put the sweet potato, potato, paprika and vegetable stock into a large pan. Bring to the boil, cover and simmer for 10 minutes. Add the roasted tomatoes, peppers, red onion and garlic and cook for 5 minutes. Allow to cool slightly, then purée with a stick blender or in a food processor. Season to taste and add a little water to thin if needed.
To serve, ladle into bowls, sprinkle with the sliced olives, basil leaves and crumbled feta, and finish with a drizzle of oil and a grinding of black pepper.
Cook’s tip: Red peppers are rich in vitamin C, which helps support the immune system, and vitamin A, which promotes eye health.
Olly’s wine pairing
Terrific with tomato: Mateo Nieves Monastrell NV (14%) £8.50, Asda
If you want a crowd-pleasing red with lush fruit and subtle spice, this red is the sweet spot.
Terrific to pair with the bite of red pepper and salty feta in this recipe, it’s a mellow red that’s great with the spicy tomato headline of this dish and well worth decanting into a jug before you serve to express maximum character.
Celeriac and mushroom soup with pancetta and herbs
Serves 4
- 3tbsp olive oil
- 1 large red onion, finely chopped
- 2 celery sticks, finely chopped
- 6 shiitake mushrooms, sliced (or use other types, such as chestnut, or a mixture)
- 30g (1oz) dried mushrooms, soaked in 100ml boiling water for 20 minutes and drained (optional)
- 4 garlic cloves, chopped
- 1 small celeriac, peeled and cubed
- 1 large potato, peeled and cubed
- A few sprigs of fresh thyme, plus extra to garnish
- 2 bay leaves
- 750ml (1¼pt) vegetable stock
- Salt and freshly ground black pepper
- 200g (7oz) smoked pancetta, cut into small cubes
Magic with mushrooms: Intrepido Ancestral Red 2019 (13%) £8, Co-op
Heat 2tbsp oil in a large pan. Add the onion and celery and sauté for 5 minutes, until softened. Stir in the sliced mushrooms, dried mushrooms (if using) and garlic, and sauté for 5 minutes.
Add the celeriac, potato and herbs. Give everything a good stir and pour in the stock. Bring to the boil, cover and simmer for 25 minutes, adding a little water if you prefer a thinner consistency. Season to taste and stir well.
Meanwhile, heat the remaining oil in a small pan. Sauté the pancetta until crisp. Drain on kitchen paper. Serve the soup topped with the pancetta and extra thyme.
Cook’s tip: Mushrooms are a great source of vitamins B and D, and celeriac is rich in fibre, which helps promote a healthy gut.
Olly’s wine pairing
Magic with mushrooms: Intrepido Ancestral Red 2019 (13%) £8, Co-op
Mushrooms and celeriac have an earthiness which brings out this Chilean blend’s savoury depth in a delicious balance of firm fruit and classy structure.
Carrot, leek, turmeric and ginger soup with yoghurt and coriander
Serves 4
- 2tbsp pumpkin seeds, rinsed and dried (optional)
- 2-2½tbsp olive oil
- A pinch of salt (optional)
- 2 leeks, sliced
- 2 celery sticks, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4cm (1½in) piece of fresh root ginger, grated (skin on)
- 2 heaped tsp turmeric
- 1 heaped tsp curry powder
- 1tsp ground cumin
- 500g (1lb 2oz) carrots, peeled and thinly sliced
- 1ltr (1¾pt) vegetable stock
- To serve
- 4tbsp thick plain yoghurt
- Fresh coriander leaves
- Chilli flakes
- Freshly ground black pepper
Gorgeous with ginger: M&S Found Weißburgunder 2021 (12.5%) £9.50
If using the seeds, preheat the oven to 180°C/fan 160°C/gas 4 and spread the seeds on a baking sheet. Drizzle with ½tbsp oil and sprinkle with a pinch of salt. Bake for 10 minutes, or until golden.
Heat 2tbsp oil in a large pan. Add the leeks, celery, onion, garlic and ginger. Sauté for 5 minutes. Stir in the spices. Add the carrots and stock. Bring to the boil, cover and simmer for 15-20 minutes, until everything is softened.
Allow to cool slightly, then purée. Add a little water if you like a thinner consistency.
Ladle into bowls and swirl a spoonful of yoghurt into each. Top with pumpkin seeds, if using, coriander, chilli and black pepper.
Olly’s wine pairing
Gorgeous with ginger: M&S Found Weißburgunder 2021 (12.5%) £9.50
Carrot and ginger call for a gently aromatic and silken textured wine like this gem from Germany.
Billowing with aromas of pear blossom and full of fleshy and fruity thrills, there’s a magical moreishness here that really works with the earthy turmeric, along with plentiful bright zing which echoes that gingery spark in the dish. Simply marvellous.
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