This simple but sophisticated soup celebrates the best of British seafood. Serve it at a dinner party as an impressive starter.
4 tsp olive oil
20g/¾oz unsalted butter
½ onion, roughly chopped
50g/1¾oz celery, roughly chopped
50g/1¾oz leek, roughly chopped
½ orange, zest only
1 red pepper, seeds removed, roughly chopped
1 garlic clove, chopped
1 tsp finely chopped ginger
1 fresh bay leaf
1 sprig fresh thyme
100g/3½oz peeled prawns
20g/¾oz tomato purée
500ml/18fl oz reduced fish stock
pinch saffron
100g/3¾oz chopped tomatoes
250g/8oz Scarborough Woof fillet, or other white fish chopped into squares
pinch smoked paprika
salt and freshly ground black pepper
200g/7oz undyed natural smoked kipper fillet
1 tbsp mayonnaise
1 tsp shallot, finely chopped
1 tsp chopped fresh coriander
1 lime, juice and zest
salt and freshly ground black pepper
2 slices kiln-smoked ham
3 thin slices rye bread
knob of unsalted butter, softened
2 free-range egg yolks
1 tbsp strong Dijon mustard
salt and white pepper
250ml/8fl oz groundnut oil
2 tbsp white wine vinegar
1 garlic clove, crushed and chopped finely
handful spinach leaves, finely shredded
For the tomato and fish soup, heat the oil and butter in a frying pan and fry the onion, celery, leek, orange zest, red pepper, garlic, ginger, bay leaf, thyme and star anise for 8-10 minutes, then add the prawns and tomato purée and cook on a high heat for a further five minutes.
Reduce the heat and gradually add the fish stock, saffron and tomatoes. Bring to the boil and simmer gently for a few minutes, then add the Scarborough Woof (or other white fish)
Continue to cook for a further 5-6 minutes. Add the paprika, then blend the mixture in a blender until smooth. Strain the soup through a fine sieve, then season to taste with salt and freshly ground black pepper.
For the lobster and scallops, heat the olive oil and butter in a frying pan and fry the scallops for 30 seconds on each side.
Remove the scallops from the pan, add the samphire and cook for 10 seconds.
For the kipper club sandwich, blend the kipper, mayonnaise, shallot, coriander, lime and seasoning in a blender to a stiff paste. Preheat the grill to hot.
Lightly grill the ham and toast the rye bread.
Butter the toast on one side, then spread with a little kipper paste, top with a slice of ham and another slice of bread. Repeat with more kipper paste, ham and a final slice of bread to make a triple-decker sandwich. Press the sandwich down firmly and trim the crusts.
Cut the sandwich into four triangles and hold each sandwich in place with a skewer or cocktail stick.
For the garlic mayonnaise, whisk the egg yolks, mustard, salt and pepper together in a bowl until well combined. Slowly whisk in the oil, until all of the oil has been added and the mixture has thickened into a mayonnaise. Stir in the vinegar, garlic, spinach and seasoning, then spoon into a small bowl.
To serve, arrange the cooked lobster, samphire and scallops in warm serving bowls. Pour the soup into a tureen to take to the table. The soup is then ladled into the bowls by the guests. Serve the kipper sandwiches and garlic mayonnaise alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
