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The Old Boat House, Thai spiced fish and shellfish broth
June 2017
Reading time 5

With wild mushrooms, egg noodles and pak choi

Simply delicious.
  • Fish and shellfish of your choice, eg. hake, monkfish, tuna, scallops, tiger prawns, clams, cockles
  • 500ml fish stock
  • 100ml soy sauce
  • 2 fresh chillies
  • 20g ginger
  • Small bunch of coriander
  • 1 stick of lemongrass
  • 1 lime
  • 10ml hoi sin sauce
  • 100g mixed wild mushrooms
  • 1 pack of egg noodles
  • 1 bunch of pak choi
  1. To make the Thai broth, add the fish stock, soy sauce, chilli, ginger, coriander stalks, lemongrass and lime juice to a pan. Bring to the boil and simmer for 10 minutes.
  2. Prepare and cook your chosen fish by pan-frying, roasting in the oven or grilling.
  3. Pass the broth through a sieve into a clean pan, then add your noodles and allow to cook.
  4. Add the wild mushrooms, pak choi and any cockles or clams if you’re using them. Cook until the shells are open.
  5. Serve in a bowl with your fish on top and some freshly chopped coriander.

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