Category Archives for Recipe

Serves: 6 – 8

Ingredients 

large pinch of saffron threads
900 ml (1½ pints) fish stock
300g squid
12 mussels
6-8 uncooked prawns in the shell
250g of peeled prawns
500g  of either monkfish, red mullet, swordfish fillet, cut into bite-sized pieces
2 large garlic cloves, crushed
2 tbsp extra virgin olive oil
1 large onion, finely chopped
½ tsp paprika
2 large red peppers, seeded and chopped
250 g (8½ oz) long-grain rice
1 can chopped tomatoes, about 225 g
150g of peas
3 tbsp finely chopped parsley
salt and pepper

Method

Prep:30min
Cook:35min
Ready in:1hr5min

Put the saffron threads in a large, wide, heavy-based pan over a moderate heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.

Heat 1 tbsp of the oil in a frying pan. Add the monkfish pieces and quickly fry on all sides until lightly browned. Remove the fish and set aside. Add the remaining 1 tbsp oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the red peppers and continue cooking for about 3 minutes or until the vegetables are softened but not brown.

Stir in the rice so all the grains are well coated with oil. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, then bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the liquid is almost all absorbed.

Add the rice mixture to the stock remaining in the large pan. Gently stir in the tomatoes with their juice, the peas and monkfish pieces. Arrange the mussels on the top. Simmer for about 5 minutes. Very gently stir in the squid, then simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper to taste.

Sprinkle the top of the paella with the parsley and serve..

Serves: 4

Ingredients 

600g white fish fillets monkfish, cod, skate cheeks, coley, and red fish.
1 tbsp vegetable oil
2 garlic cloves, 1 thinly sliced and 1 crushed
1 onion, finely chopped
2 tsp curry powder (mild or medium)
1 tbsp tomato purée
1/2 tsp sugar
1 bay leaf
2 tbsp crème fraîche
salt and freshly ground black pepper

Method

Prep:15min
Cook:25min
Ready in:40min

Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.

Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.

Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.

Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.

Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.

Serves: 4

Ingredients 

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
1 (400g) tin peeled plum tomatoes, drained and chopped
2 tablespoons capers, chopped
75g  black olives, chopped
1/4 teaspoon dried crushed chillies, such as Schwartz
small handful chopped fresh parsley
500g  red snapper fillets
1 tablespoon fresh lemon juice

Method

Prep:20min
Cook:25min
Ready in:45min

Preheat oven to 200 C / Gas mark 6.

In a medium frying pan, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic, and sauté for 1 minute. Stir in tomatoes, capers, black olives, chillies and parsley. Bring to the boil, and simmer for 10 minutes.

Spread a couple spoonfuls of the sauce in the bottom of an 18x28cm (7×11 in) baking dish, and arrange fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.

Bake for 15 to 30 minutes, depending on the thickness of your fillets. Baste once with the sauce while baking. Fish is done when it flakes easily with a fork.

This recipe also works great with, cod, mackerel, swordfish, halibut and skate.

Serves: 4

Ingredients 

300g white fish (haddock, cod, plaice, coley, smoked haddock/cod.
150g fresh salmon
100g peeled prawns
600ml milk
6 to 8 large potatoes
pinch salt
50g butter
1 1/2 tablespoons plain flour
2 tablespoons chopped parsley
100g grated cheese

Method

Prep:40min
Cook:40min
Extra time:10min cooling
Ready in:1hr30min

Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.

Peel and chop the potatoes, and boil with a pinch of salt until soft.

When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.

Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.

In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.

Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.

Add the prawns in 4/5minutes to the end

Add the parsley and stir well. Cook for 5 minutes, constantly stirring.

Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.

Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.

Serves: 10

Ingredients 

750ml vegetable oil
4 tablespoons plain flour
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
12 medium squids, cleaned and sliced into rings
1 lemon, cut into wedges, for garnish

Method

Prep:15min
Cook:5min
Ready in:20min

Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 180 degrees.

In a medium sized bowl, mix together flour, salt, oregano and black pepper. Dredge squid rings in the flour and spice mixture.

Fry the squid rings for 2-3 minutes or until lightly brown. Try not to overcook the squid, otherwise it will be very chewy. Drain on kitchen towels and serve with lemon wedges.

Serves: 4

Ingredients 

450g (1 lb) diver caught scallops
8 limes, juiced
2 tomatoes, diced
5 spring onions, minced
2 stalks celery, sliced
1/2 fresh green pepper, minced
1 handful chopped fresh coriander
freshly ground black pepper
1 to 2 tablespoons olive oil

Method

Prep:20min
Ready in:20min

Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque.

Empty half of the lime juice from the bowl. Add tomatoes, spring onions, celery, green pepper, coriander, black pepper and olive oil to the scallop mixture. Stir gently. Serve in small glasses with a slice of lime hanging over the rim.

You may substitute a variety of seafood for scallops – sole, halibut, swordfish, squid and many more.

Serves: 4

Ingredients 

4 mackerel fillets
60ml soy sauce
1 tablespoon caster sugar
1/2 tablespoon grated root ginger

Method

Prep:20min  ›  Cook:8min  ›  Ready in:28min

Rinse fillets, and pat dry with kitchen roll. In a medium bowl, mix together the soy sauce, sugar and ginger. Place fillets into the marinade, and let stand for at least 20 minutes.

Preheat your oven’s grill, or an outdoor barbecue for high heat. Grill the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice.