By William Lander, Shaun Searley and Daniel Morgenthau
Unsurprisingly, given our name and our history, people often get dragged into QCH by a meat-head friend or relative and look somewhat scared when given the menu. This dish – a light, playful, nearly meat-free and subtle starter, always confounds expectations and has secured us many a semi-pescatarian/vegetarian regular over the years. This fish stock takes a few hours to make but is worth it for the taste. You can use a grill if you don’t have a barbecue.