2 teaspoons of olive oil
½ an onion, finely chopped
1 courgette, cubed and seeded
¼ red chilli (medium hot), finely chopped and seeded
20 clams, washed
6 languistine, heads removed
4 turbot fillets, skinned and boned (ask in the shop)
Handful of samphire
½ a glass of white wine
8 cherry tomatoes
½ tin of coconut milk
25g of butter
1 tablespoons of coriander leaves
1 teaspoon of soy sauce
½ a lime, juice only

METHOD

Heal the oil in a large pan or wok and fry the onions and courgette for 2 minutes.

Add the red chilli to the wok.

Add the clams, languistine, turbot, handful of samphire and wine and cook for 2 to 3 minutes.

Add the cherry tomatoes, coconut milk, butter, coriander and soy sauce to the pan and simmer for 2 minutes.

Add lime juice before serving.

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