DELICIOUS CHRISTMAS RECIPE FOR CHRISTMAS EVE AND NEW YEAR’S EVE LUNCH
Not sure what to plan for this year? Would you like to explore new things? Do you want to try traditional dishes with a modern twist? You may put together your Christmas menus from a variety of our meals, so don’t worry.
Have you already planned your Christmas lunch menu? We understand that planning (and preparing) the meals on this day are difficult, therefore we have gathered these delectable and simple-to-follow recipes to aid you. Aim!
Will you surprise your visitors? You’ll succeed with a starting like the onion cockle bites.
INGREDIENTS: – 1/4 cup extra virgin olive oil – 1 fennel bulb, chopped, leaves reserved – 2 shallots, minced – 2 garlic cloves, thinly sliced - 1 teaspoon oregano – 1/2 teaspoon red pepper flakes – salt and black pepper – 1 and 1/2 cups dry white wine – 1 can of crushed tomatoes – 230 ml of clam juice – 2 cups of water – 2 bay leaves – 1 strip of orange peel – 1 dozen clams – 1 dozen mussels – 500 g shrimp, peeled and deveined – 500 g halibut, skinless, diced – 1/4 cup chopped fresh parsley, to serve – Lemon wedges, to serve
1. Fennel and shallots are sauteed in oil in a saucepan. Season with salt and pepper and add the garlic, oregano, and red pepper flakes. Cook for another minute. Add the wine and simmer, stirring occasionally, for 3 to 5 minutes, or until the liquid is reduced by half. Tomatoes, clam juice, water, bay leaves, and orange zest should all be added. Stirring occasionally, and bring to a simmer for 20 minutes.
2. Take away the orange zest and bay leaves. When the stock is boiling, add the clams. Cover and cook for 5 minutes. Add the shrimp first, then the halibut in an equal layer after the mussels. Keep still. Once all the clams and mussels have opened and the shrimp and fish are cooked through, cover once again and cook for a further five minutes. 3. The mussels and clams that have not been opened. To taste, add salt and pepper to the food. With fennel fronds and parsley that has been finely chopped, serve the soup in dishes. Lemon wedges and a toasted baguette should be served alongside.