Spiked with fresh ginger, this fabulously fast seafood bowl makes a warming and complete lunch dish. You can vary the seafood depending on availability and your preference. Delicious!
For haddock or pollock, use monkfish, sea bass, hake or halibut. * For prawns and scallops, use cooked and shelled cockles and mussels.
Frozen fish is a great freezer standby. Many fish fillets or shellfish come in resealable packs, so it's easy to remove just what you need without thawing large amounts. Thaw larger pieces of fish for about 30 minutes and then cut into chunks. You can put frozen fish in small pieces, or frozen shellfish, straight into the pan – just add 4-6 minutes to the cooking time. * If you have time, set the stock aside with the flavourings, to allow them to infuse before completing the soup.
Chicken and spinach noodle bowl Bring to the boil 700ml chicken stock, made with stock cubes, with the spring onions, ginger, lemongrass, soy sauce and seasoning, as for the basic recipe. Add 450g skinless chicken breast fillet, thinly sliced, instead of the seafood. Return to the boil and simmer for 5-6 minutes, then stir in 200g baby spinach leavesinstead of the pak choi. Add the noodles and heat through.