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