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About this recipe: Delicate seafood is complemented by saffron, tomatoes and courgettes in a clear and light, but well-flavoured, broth. The accompaniment, a piquant spread of creamy ricotta cheese and red pepper for French bread, is far lighter than classic rouille, the spicy mayonnaise traditionally served with seafood soups.
Try this recipe with megrim. It's another flat fish from the turbot family.
Use 100 g (3½ oz) cubed skinless salmon fillet instead of the mussels and sliced oyster mushrooms instead of the plaice fillet. * For a poultry and pasta broth, use 300 g (10½ oz) skinless boneless chicken or turkey breasts (fillets), cut into fine strips, instead of the fish and seafood, and chicken stock instead of the fish stock. Heat the stock and saffron until boiling, then add 4 tbsp orzo pasta and the chicken or turkey. Simmer gently for 5–7 minutes or until the pasta is tender and the chicken or turkey is cooked and white in colour. Add the diced vegetables, bring back to the boil and serve. * The red pepper spread makes an excellent dip for fresh raw vegetables such as celery, radishes, fennel or cucumber.
Ricotta cheese is a useful source of calcium and protein, and it is considerably lower in fat than many other cheeses. * The red pepper spread served with this broth is much lower in fat and richer in vitamin C and beta-carotene than the spicy mayonnaise rouille.
C * B1, B2, B6, B12, calcium, copper, selenium * folate