1 kg Balmain bugs
2 finely chopped shallots
2 clove garlic finely chopped
1 stick of celery finely chopped
1 carrot finely diced
1 small green chilli
10-15 saffron threads
1 litre vegetable stock
1 litre of water
1 bay leaf
4 peeled and seeded tomatoes
Salt and pepper to taste
Splash of olive oil
25-50g butter
150ml cream
1 tablespoon finely chopped parsley


1. Remove tails from the bugs peel off the shell set the meat to one side
2. Place all the shells in a saucepan and cover with the water and stock
3. Bring to a boil and then simmer for 1 hour
4. Heat a large saucepan, add a splash of olive oil quickly fry the shallot
5. Add garlic, celery, carrot and chilli fry 3-5 minutes
6. Add the saffron and bay leaf strain the shell stock into the vegetables
7. Simmer for around 15 minutes then add the cream and bring to a boil for 10 minutes
8. Stir in the bug meat, tomatoes, spring onions and butter then serve with chopped parsley


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