Clams and cod cheeks make a delicately delicious soup, with a biscuity treat to follow
I brought a big bowl of fish soup to the table this week, brick red with roasted peppers, thick with cod cheeks and clams. With a pot of glistening yellow aioli so thick you could cut it with a knife and a pile of olive oil-fried bread, it formed a quietly perfect early summer lunch.
With a pot of glistening yellow aioli and a pile of olive oil-fried bread, the soup was a quietly perfect summer lunch
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