Fish soup:


  • 1 can Italian tomatoes
  • 1 fennel
  • 1 onion
  • 2 sticks celery
  • 4 cloves garlic
  • 1 chilli
  • 3 pints water
  • Salt and pepper
  • Pernod
  • Pinch of saffron
  • Mussels and cockles


Add Gurnards, a head of a Turbot and

Cook down with Fennel, Saffron, Garlic, Onion, Celery, Tomato, Chilli and water

Allow to simmer for 30 minutes and then grind through a mill.  Let the remaining liquid reduce, season and add a little Pernod and some more Saffron. 

Stir through and leave to cool

Next day:

Add Mussels and Cockles to a pan and cover / allow to steam

For the Rouille:

Add Mayonnaise, Chilli sauce and a squeeze of lemon to a bowl and mix together

Once the shellfish have steamed open, add to bowls, pour over the Fish Soup


For the Triple cooked chips:

Cut potatoes into chips

Add to a pan of water and steam for ten minutes.  Once steamed, remove from pan and allow to cool. Once steamed, cool and deep fry on a low temperature until just crisping but not coloured. When ready to eat turn up the fry oil temperature to high and fry until golden


 Two cups of flour, season, add baking powder

Add Beer and sparkling water and mix through – consistency should be pancake batter.

Dredge the fish in flour and then the batter

Slowly add the fish into to oil and cool through for 3 – 4 minutes  – till golden brown and crispy. Rest on a wire rack for 2 mins


Pike with Dill and Pernod sauce

Remove the scales and fillet the Pike

Season the skin with salt, turn the over and season with pepper

Add the Pike to a hot pan, skin side down

Add North Atlantic Cod, skin side down

Once almost cooked, add a squeeze of fresh lemon over the fish


Finely chop shallots

Deglaze the pan which was used to cooked the fish, with a little white wine

Add a ladle of Fish Stock and reduce down slightly

Add a small splash of Pernod

Season with salt and pepper

Cut some cold butter into small cubes and add to the pan and whisk until it emulsifies

Next, add some finely chopped Dill

Place the sauce into a serving plate and add the fish.