I had the luck to try this Californian fish stew in a fisherman's restaurant at Bodega Bay, north of San Francisco, and have been an admirer ever since. It's miles easier than bouillabaisse and will work, apart from the fish, with store-cupboard ingredients. Like all fisherman's stews, it relies on bits and pieces unsold after the day's catch, so don't be too pernickety about what you buy. You need: 1lb white fish cod, haddock, halibut, monkfish etc. Handful of North Atlantic prawns, cooked and shelled Handful of clams and mussels 1 clove garlic 1 small onion ¼ bottle dry white wine ½ tin tomatoes ½ pint chicken stock 2 Peppadew hot and sweet piquanté peppers (see above) Parsley, salt and pepper Heat oil in a pan, and sweat the chopped onion and garlic. When they are soft, add the tomatoes, chopped Peppadew, stock and wine. Cook for 10 minutes, then add the white fish and simmer for 10 minutes. Add the clams and mussels, and cook for two minutes. Add the prawns and cook for another two minutes. Stir in the parsley, and serve with hot French bread.
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Game, set, match: 12 of the world’s most beautiful tennis courtsFrom Italy to Indonesia, when it comes to hotel amenities, a picturesque tennis court will always trump a 24-hour gym. So, before you book your next holiday, take a look at our pick of the 12 best.
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Five frankly enormous mansions, including one with its own private swimming lake, as seen in Country LifeSometimes bigger really is better.
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How to make raspberry-and-pistachio choux Paris-Brest, perfect with a glass of roséMelanie Johnson makes the most of juicy British berries with these sweet recipes.
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How to make elderflower cordial and wineThe English summer is thought to start when the elder blossoms and ends when the berries ripen. Country Life recommends some recipes for this versatile plant.
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Turning the humble potato salad into a thing of beauty, with a touch of salmon and pomegranatePotato salad is turned into something with a real dash of panache by our kitchen garden cook Melanie Johnson.
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Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and creamOur kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
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Summer pudding recipe: buttery pistachio tartsThe very best pistachios might be costly, but they make a suitably sumptuous pudding.
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Recipe: Roast-chicken with fennel and lemon, served with red Camargue riceA delicious summer supper dish from our kitchen garden cook.
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Recipe: Blueberry-and-lemon tart with Italian meringue and confit lemonsOur kitchen cook reveals a showstopper of a pudding, perfect for summer.
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How to prepare a posh picnicA picnic spread should consist of delicate tarragon chicken, linen napkins and chilled rosé, rather than sandy sandwiches and boiled eggs.
