Clam, prawn and cod soup with white wine and spinach
for 4 people
- 1 lb 2 oz (500 g) clams
- 1 tablespoon olive oil, plus extra for serving
- 2 banana shallots, finely chopped
- 2 garlic cloves, minced
- 150ml (¼pt) white wine
- 400g tin of chopped tomatoes
- A large pinch of saffron, soaked in 75 ml (2½ fl oz) of boiling water
- 750ml (1¼pt) fish or vegetable stock
- 500 g (1 lb 2 oz) cod, cut into chunks
- 12 large raw prawns, peeled and headless
- 5½ oz (150 g) chopped spinach
- Salt and freshly ground black pepper
- A handful of chopped parsley
Soak the clams in cold water for 20 minutes. Discard any that are open or damaged. Rub off the sand or barnacles.
Heat the oil in a large skillet and saute the shallots and garlic for 3-4 minutes, until softened. Add the wine and bring to a boil, then add the tomatoes, saffron and its water, and the broth.
Classic clam: Tesco Finest Viñas del Rey Albariño 2021 (12.5%) €9.50
Bring to a boil, cover, and simmer for 20 minutes. Add the clams, cover and cook for 5 minutes. Remove and discard any clams that have not opened, give the soup a good stir, then add the cod and shrimp in one layer.
Cover and simmer for 3-4 minutes or until fish is cooked through and prawns are pink. Add spinach, turn off heat, and let sit until spinach has wilted.
Season to taste and serve in bowls, sprinkled with parsley and with an extra drizzle of olive oil.
Cook’s tip: The clams contain healthy omega-3 fats, and the spinach is packed with energy-boosting iron and anti-inflammatory quercetin.
Olly Smith Wine Pairing
Classic clam: Tesco Finest Viñas del Rey Albariño 2021 (12.5%) €9.50
This stunning from northwestern Spain is bright like sunshine and fruity like a nectarine. It’s also splendidly light and refreshing as a breezy day at the beach, just what you want with seafood, as well as the streak of spinach in this soup. Albariño is a classic grape of the future and this wine should be in your basket right now.
Roasted tomato, red pepper and garlic coup with feta and basil
for 4 people
- 8 juicy tomatoes, halved
- 2 red bell peppers, quartered
- 1 large red onion, quartered
- ½ garlic bulb, left intact
- 2 tablespoons olive oil, plus extra for serving
- 1 tablespoon sherry vinegar
- salt and black pepper
- 1 large sweet potato, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 heaped teaspoon smoked sweet paprika
- 750ml (1¼pt) vegetable broth
- Serve
- A handful of olives, sliced
- Basil leaves
- 1¾ oz (50 g) feta cheese, crumbled
Mateo Nieves Monastrell NV (14%) £8.50, Asda
Preheat oven to 200°C/fan 180°C/gas 6. Arrange tomatoes, bell peppers, onion and garlic in a single layer on a large baking sheet. Drizzle with the oil and vinegar and season well. Roast for 20-30 minutes, until everything is slightly charred.
Let cool slightly, then peel the skin of the peppers, discard the seeds, and chop. Squeeze the garlic cloves out of their skin.
Meanwhile, put the sweet potato, potato, paprika and vegetable broth in a large saucepan. Bring to a boil, cover, and cook over low heat for 10 minutes. Add the roasted tomatoes, bell peppers, red onion, and garlic and cook for 5 minutes. Let cool slightly, then puree with a hand blender or in a food processor. Season to taste and add a little water to thin if necessary.
To serve, serve in bowls, sprinkle with the sliced olives, basil leaves, and crumbled feta, and finish with a drizzle of oil and ground black pepper.
Cook’s tip: Red bell peppers are rich in vitamin C, which helps support the immune system, and vitamin A, which promotes eye health.
Olly’s Wine Pairing
Fantastic with tomato: Mateo Nieves Monastrell NV (14%) £8.50, Asda
If you want a crowd-pleasing red with lush fruit and subtle spice, this red is the sweet spot.
Fantastic to pair with the bite of red pepper and salty feta in this recipe, it’s a smooth red that is great with the spicy tomato headline of this dish and is well worth decanting into a pitcher before serving to express maximum character .
Celery and mushroom soup with bacon and herbs
for 4 people
- 3 tablespoons olive oil
- 1 large red onion, finely chopped
- 2 celery sticks, finely chopped
- 6 shiitake mushrooms, sliced (or use other types, like chestnut, or a mix)
- 1 oz (30 g) dried mushrooms, soaked in 100 ml of boiling water for 20 minutes and drained (optional)
- 4 garlic cloves, minced
- 1 small celeriac, peeled and cubed
- 1 large potato, peeled and cubed
- A few sprigs of fresh thyme and a little more for garnish
- 2 bay leaves
- 750ml (1¼pt) vegetable broth
- Salt and freshly ground black pepper
- 7 oz (200 g) smoked bacon, cut into small cubes
Mushroom Magic: Intrepid Ancestral Red 2019 (13%) £8, Co-op
Heat 2 tablespoons of oil in a large skillet. Add the onion and celery and sauté for 5 minutes, until softened. Add sliced mushrooms, dried mushrooms (if using), and garlic, and sauté for 5 minutes.
Add celeriac, potato and herbs. Stir everything well and pour in the broth. Bring to a boil, cover, and simmer for 25 minutes, adding a little water if you prefer a runnier consistency. Season to taste and stir well.
Meanwhile, heat the remaining oil in a small skillet. Sauté the pancetta until crisp. Drain on paper towels. Serve soup topped with pancetta and extra thyme.
Cook’s tip: Mushrooms are a great source of vitamins B and D, and celeriac is high in fiber, which helps promote a healthy gut.
Olly’s Wine Pairing
Mushroom Magic: Intrepid Ancestral Red 2019 (13%) £8, Co-op
Mushrooms and celeriac have an earthy touch that brings out the flavorful depth of this Chilean blend in a delicious balance of firm fruit and elegant structure.
Carrot, leek, turmeric and ginger soup with yogurt and coriander
for 4 people
- 2 tablespoons pumpkin seeds, rinsed and dried (optional)
- 2-2½ tablespoons olive oil
- A pinch of salt (optional)
- 2 leeks, sliced
- 2 celery sticks, chopped
- 1 chopped onion
- 4 garlic cloves, minced
- 4 cm (1½ in) piece of fresh ginger root, grated (with skin)
- 2 heaped teaspoons turmeric
- 1 heaped teaspoon curry powder
- 1 teaspoon ground cumin
- 500 g (1 lb 2 oz) carrots, peeled and thinly sliced
- 1 liter (1¾pt) of vegetable broth
- Serve
- 4 tablespoons thick plain yogurt
- fresh coriander leaves
- chili flakes
- freshly ground black pepper
Wonderful with ginger: M&S Found Weißburgunder 2021 (12.5%) €9.50
If using the seeds, preheat oven to 180°C/fan 160°C/gas 4 and spread the seeds on a baking sheet. Drizzle with ½ tablespoon of oil and sprinkle with a pinch of salt. Bake for 10 minutes, or until golden.
Heat 2 tablespoons of oil in a large skillet. Add the leeks, celery, onion, garlic, and ginger. Sauté for 5 minutes. Add the spices. Add carrots and broth. Bring to a boil, cover and cook over low heat for 15-20 minutes, until everything softens.
Let cool slightly, then puree. Add a bit of water if you like a thinner consistency.
Serve in bowls and shake a tablespoon of yogurt into each. Top with pumpkin seeds, if using, cilantro, chile, and black pepper.
Olly’s Wine Pairing
Wonderful with ginger: M&S Found Weißburgunder 2021 (12.5%) €9.50
Carrot and ginger call for a softly aromatic wine with a silky texture like this gem from Germany.
Bursting with aromas of pear blossom and bursting with meaty, fruity thrills, here’s a magical delight that really works with earthy turmeric, along with plenty of bright zing that echoes that ginger zing on the plate. Simply wonderful.
