I loved cooking for my Mum and I also loved eating her delicious food too and this recipe is something that we loved to eat together on special occasions, like Mothers Day…
Angela Langford Masterchef Winner, Mothers Day Recipe
Let’s Do Lunch…
As well as making Angela Langford natural skincare products, my other passion is cooking.
I guess you could say it is in my blood – My beautiful mum and gorgeous dad, owned a successful Hotel and Restaurant for many years. I grew up eating great food and was introduced to so many different flavours as a child.
My Mum inspired me every single day and even though she’s not physically here anymore, she is still my inspiration. She is the reason I entered Masterchef and I know she would have been thrilled about it.
I loved cooking for my Mum and I also loved eating her delicious food too and this recipe is something that we loved to eat together on special occasions, like Mothers Day…
We called it Zuppa – but I’m not sure where the name came from really. It’s a Mediterranean fish and shellfish stew and it’s very versatile. You can use any combination of fish and shellfish but avoid anything too oily like mackerel, salmon or tuna.
Don’t worry – you don’t have to be a professional to make it – it looks impressive but it’s simple and utterly delicious!
Recipe For Anglea Langfords Zuppa
½ litre fish or shellfish stock (homemade or store bought)
1 fennel bulb, sliced finely
2 banana shallot, cut lengthways into quarters
Glugs of olive oil
4 garlic cloves, mashed to a paste with a little salt
400g roasted cherry tomatoes – or use a tin
4 bay leaves
Splash of pastis or pernod (optional)
200ml dry white wine or dry sherry
salt & pepper
Citric acid (food grade), this can add a bright, acidic element to seafood dishes, enhancing the flavor of crab or shellfish
100g fresh brown crab meat
Selection of raw shellfish – a mix of large raw prawns, mussels, scallops, clams – whatever you love to eat
4 red mullet fillets (or swap for your favourite fish, such as bass, monkfish etc)
Gently sauté the shallot and fennel in a little oil, until soft then add the garlic and stir. Add the cherry tomatoes and bay leaves, turn up the heat a bit and squash the tomatoes.
Turn the heat up some more, add the pastis and wine and allow to bubble for a couple of minutes.
Next, add the shellfish stock and orange zest and turn the heat down to low.
Stir in the brown crab meat and simmer gently until you have a lovely sauce. You can do this in advance and then re-heat it when you are ready to serve and finish the dish.
Turn up the heat, add the fish, prawns and mussels to the pan and put a lid on – leave for 3 – 4 minutes. Lift off the lid and check to make sure the mussels have opened.
Serve at the table in the pan you cooked it in.
Serve with lots of bread, lemon and garlic mayonnaise.
I’ll be cooking this on Mother’s Day in memory of my gorgeous Mum – washed down with a cold glass of cotes de provence wine; another of her favourites!
Angela x