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
You could even use chorizo to spice up this fish stew
Try this innovative recipe from top Irish chef Garry Hughes.
A delicious starter for a weekend dinner party!
A warming dish that will make a night in seem all the more cosier.
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