Turbot, Lumache Pasta, Pesto Broth, Mussels, Cockles, Squid, Carrot & Celeriac
Paul Ainsworth is back in the house with this recipe for Turbot, Lumache Pasta, Pesto Broth, Mussels, Cockles, Squid, Carrot & Celeriac. It's a delicious fish and seafood stew that is served at his restaurant Caffè Rojano.