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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Zuppa di pesce


You'll need

½ cup olive oil, plus extra for drizzling 4 cloves of garlic, finely chopped 1 fresh birdseye chilli, finely chopped 400 gm clams (vongole), soaked and drained 1.2 kg black mussels, scrubbed and bearded 4 egg tomatoes, peeled, seeded and finely chopped ½ cup finely chopped flat-leaf parsley 4 (500gm) squid hoods, scored and thickly sliced 3 (325gm each) blue swimmer crabs, cleaned and halved 450 gm scampi, heads removed, cleaned and halved lengthways 3 cups fish stock 110 gm (½ cup) fregola (see note), roasted at 180C for 6 minutes 600 gm snapper fillets, skinned, pin-boned and cut into 3cm pieces 1/4 cup loosely-packed basil leaves

Method

  • 01
  • Heat oil in a large heavy-based saucepan or casserole, add garlic and chilli and cook over low heat for 1-2 minutes or until soft.
  • 02
  • Add clams, mussels, tomatoes and half the parsley and bring to a simmer, then cover and cook over high heat for 3 minutes or until clams and mussels open, then transfer to a large bowl, cover and keep warm. Add squid to pan and cook for 1 minute or until opaque, and transfer to bowl with clams and mussels. Add crabs and scampi to pan and cook for 3 minutes or until shells change in colour.
  • 03
  • Add stock and fregola to pan, bring to a simmer, then cook, covered, over low heat for 6 minutes or until fregola is just tender. Add snapper and cook for 2-3 minutes or until just tender. Return other seafood to pan, add basil and remaining parsley and cook, stirring, for another 2 minutes or until heated through.
  • 04
  • Divide soup among bowls, drizzle with olive oil and serve immediately.

Note Fregola is made from durum semolina pasta, which is rolled into irregular shapes, then roasted for a nutty flavour. Available from The Essential Ingredient and Enoteca Sileno.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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