Again I am sharing a recipe that I have cooked from a book I received for my birthday.
One of my gorgeous friends gave me Marion Graspy's cook book the day before my birthday when she accompanied me to The Heart of Food Photography Course at Mumu Grill. And now she has started her own food blog Berry Butter where she shares some of her sweet treats. Please go and check it out.
We had an excellent day at the course trying to figure out our cameras and being inspired to
take attempt to take beautiful food photos.
Marion's style in this the book is so creative and interesting. I really love it.
Firstly she gets you to make your own prawn stock by peeling raw prawns and simmering the heads and shells in water for 15 minutes being sure to skim off the top. So simple yet the results were excellent (and that was still the case when we very stupidly strained some of the stock down the sink! and had to add more water and start again).
The recipe really is simple, start by cooking chorizo with onion, garlic and ground fennel.
Stir in tomato paste allowing to cook for about a minute then let it all bubble up with some white wine. Add the prawn stock, tinned tomatoes and a little sugar.
Let this simmer for about 20 minutes before adding a chopped up snapper fillet for about 2 minutes and finally squid rings and the prawns for another 3 minutes. Garnish with fresh parsley and your done.
We were so impressed by the flavours of this dish. It was amazing for such little effort, I will definitely be picking this book up again very soon to cook another recipe.