Spring minestrone with shellfish

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
  • 1 handful of fresh mussels, scrubbed and debearded
  • 1 handful of fresh cockles or clams, scrubbed and debearded
  • 150ml/5fl oz white wine
  • peelings from the fennel, onion and celery (see below)
  • 1 thyme sprig
  • 4 tbsp extra virgin olive oil
  • ½ fennel bulb, trimmed, peeled and diced
  • ½ onion, finely chopped
  • 2 celery sticks, diced
  • 2 garlic cloves, finely grated
  • 100g/3½oz baby courgettes, thinly sliced
  • 1 small aubergine, diced
  • 100g/3½oz fresh peas, podded
  • 1 Little Gem lettuce, shredded
  • 2 ripe tomatoes, core removed and flesh diced
  • 5 raw tiger prawns, heads removed, shells removed, de-veined and chopped into small pieces
  • 200g/7oz prepared white crab claw meat
  • 1 lemon, juice only
  • 1 pinch sweet smoked paprika
  • salt and freshly ground black pepper
  • micro basil, to garnish
Print Friendly, PDF & Email
Top