Recipe by Garry Hughes
From: Four Live
You could even use chorizo to spice up this fish stew
Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live
Try this innovative recipe from top Irish chef Garry Hughes.
A warming dish that will make a night in seem all the more cosier.
A delicious starter for a weekend dinner party!
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