Try serving this broth with our Classics Pinot Grigio, filled with green apple flavours.
Clodagh McKenna
Clodagh McKenna is a chef, TV presenter, author and small holding farmer living in Hampshire. She’s the resident chef on ITV’s This Morning, has hosted five TV shows, is a regular on the Today Show in the USA and has eight cookbooks under her belt.
47MIN
Total time
Ingredients
Servings
4
For the broth
2 sticks
M&S celery sticks, finely chopped
2
M&S British echalion shallots, finely chopped
2 cloves
M&S Remarksable Value garlic, roughly chopped
1 1/2 tsp
chilli flakes
1 tin
(400 g)
(400 g)
M&S Remarksable Value red cherry tomato
200 ml
white wine
500 ml
fish stock, chilled
20
M&S pitted black hojiblanca olives, finely chopped
1
fennel bulb, quartered, finely sliced
200 g
Collection marsh samphire
1 tbsp
chopped mint
1 tbsp
chopped dill
For the gnocchi
650 g
M&S maris piper potatoes
2
medium M&S free-range mixed size eggs, beaten
200 g
M&S Remarksable Value plain flour
or less
10 g
dill, finely chopped
25 g
M&S Collection Farmhouse British butter
For the sea bass
4 sprigs
Thai basil, torn
2 sprigs
flat leaf parsley, chopped
2
M&S Collection anchovy fillets in extra virgin olive oil, finely chopped
2 cloves
M&S Remarksable Value garlic, crushed
1 tbsp
capers, chopped
1 tbsp
white wine vinegar
4 tbsp
M&S extra virgin olive oil
2 packs
(180 g)
(180 g)
M&S Mediterranean seabass fillets
2
M&S Remarksable Value lemons, halved
Nutrition per serving
Calories
734kcal
Fat
25.9 g
Saturates
6.2 g
Sugars
18.1 g
Salt
1292.8 mg
