Search recipes: Seafood

Hot and sour soup is a lot more appetising than the title suggests. It is a delicious noodle soup combining the heat of chillies, the slight sourness of rice wine vinegar with the salt and richness of soy sauce.

Dried egg noodles are often sold in packs containing several separate blocks or layers, usually a portion of 50g to 75g. Use one portion for the soup.

This thick, tasty chowder is easy to prepare, and works well with fresh or frozen fish.

Smoked cod or haddock can be used, or any other smoked white fish (but not an oily fish like mackeral or kippers).

Don't season the soup until the end, smoked fish is sometimes salty, so the soup might need less salt than usual.