Shan­non Ben­nett: Tempt­ing win­ter soups

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -

Heat a char­grill over high heat. Brush the onions with a lit­tle oil, then char­grill for 3-4 min­utes a side un­til black­ened. Set aside.

Place the stock, gin­ger, spices and 2 cups (500ml) wa­ter in a saucepan. Bring to a sim­mer over medium-high heat. Add the QPKQPU ƂUJ UCWEG CPF UWICT CPF UKOOGT HQT 10 min­utes to in­fuse. Strain through a sieve.

Re­turn the onion to the broth and place over high heat. Add the snap­per, prawns and mus­sels. Put on the lid and cook for

OKPWVGU UJCMKPI VJG RCP WPVKN VJG ƂUJ is cooked and the mus­sels have opened.

Di­vide the noo­dles be­tween 4 bowls. Top with seafood and broth. Add co­rian­der, spring onions and lime wedges to serve.

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