Saturday Morning With Jack Tame

After serving up this soup to a group of friends one of the diners wanted to marry me because it’s that good haha. The recipe mimics a bouillabaisse but I’ve pared it back to create an unfussy dish that’s quick and easy to prepare. Serves 2 as a main course Ingredients: 4 tbsp olive oil 2 cloves garlic, crushed 400g crushed tomatoes ½ cup white wine 300g white fish such as snapper, gurnard or hapuka, cut into large bite-sized pieces 6-8 mussels, scrubbed and de-bearded 6-8 cockles, scrubbed 2-4 large prawns, peeled and deveined ¼ cup mayonnaise ¼-1 tsp (depending how hot you like it) fresh minced chilli 1 T parsley, chopped fine Method: Heat oil in a heavy based pot. Add garlic and cook for 1-2 minutes until it softens but isn’t coloured. Add tomatoes and simmer for 2-3 minutes. Add the wine and cook for 1 minute. The sauce can be left at this stage until you are ready to serve. Just before serving, add the fish pieces, mussels and cockles, cover and cook on medium to high for about 2 minutes or until some