Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Finely chopped courgette |
| \N \N | Olive oil for frying |
| 30 grams | Finely chopped fennel; (1oz) |
| 3 \N | Finely chopped onions |
| 3 \N | Finely chopped leeks |
| 5 \N | Bay leaves |
| ½ \N | Finely chopped potatoes in cubes |
| 30 grams | Sweetcorn; (1oz) |
| 2 \N | Finely chopped garlic cloves |
| 40 grams | Green beans; (1 1/2oz) |
| 50 grams | Peas; (2oz) |
| 3 \N | Stalks fresh basil |
| 100 grams | Baby spinach; (3 3/4oz) |
| 225 grams | Fresh crab meat; (8oz) |
| 2 \N | Fish stock cubes |
| 2 litres | Water |
| ½ \N | Squeezed lemon |
| 5 tablespoons | Fresh finely chopped parsley |
Pour oil into a pan and add garlic, onions, courgettes, fennel, leeks, sweetcorn and bay leaves.
Lightly fry for 5 minutes.
Make a fish stock liquid with the cube and the water.
Add fish stock to the pan to cover vegetables and leave for 10-15 minutes.
Add the lenom juice and parsley and seve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.