Fish and Potato Stew with Saffron
15 May 2012 Leave a Comment
in Fish Tags: fish stew, saffron, seafood
2 tbs olive oil
1 onion, sliced
1 tsp crushed coriander seed
1 leek, shredded
2 cloves garlic, crushed
1 red chilli, deseeded and chopped
1 small can tomatoes, pureed
600ml fish stock (use a stock cube)
1 bay leaf
1 star anise
1 strip of orange zest
Pinch of saffron
salt and pepper
450f small waxy new potatoes, chopped
1 small bulb fennel, finely chopped
450g white fish fillets
8-12 raw tiger prawns (or any mixed seafood)
15g fresh coriander, chopped
In a large pan heat the oil and cook the onion and coriander seeds for 5 minutes. Add the leek, garlic and chilli and cook 5 minutes. Add the tomato, stock, bay, star anise, orange zest and saffron and simmer for 10 minutes. Add the potatoes and simmer for 15 minutes. Add the fennel and simmer for 5 minutes.
If the stew is too liquid boil down for a few minutes.
Cut the fish into small chunks and add, cook for 4 minutes. Add the prawns and cook for 3 minutes. Stir in the coriander.
Serve in warm bowls with some crusty bread.
Nasrin’s Baked Salmon
24 Oct 2011 Leave a Comment
in Fish Tags: baked salmon, salmon
1kg salmon
Bunch of dill
½ jar red pesto
1tsp paprika
2tbs olive oil
2tbs balsamic vinegar
2 tsp chopped ginger
salt & pepper
Put the salmon in an ovenproof baking dish
Season with the paprika, then smear with red pesto. Mix the oil, vinegar, ginger, s&p together and pour over the salmon. Place ½ of the dill on top of the salmon.
Cover with foil and leave to marinade for at least 10 minutes.
Heat the oven to 180°Gas 4.
Cook the salmon for 10 minutes then remove the foil and cook for another 5 minutes. Remove from oven and rest for 10 minutes. Garnish with the rest of the dill.
Eat hot or cold.
Barbecued Sardines
11 Oct 2011 Leave a Comment
in Fish Tags: barbecue, fish, Hayman's, sardines
Okay, it’s the middle of October but I’m trying to use up what’s in the freezer. So I’ve got six filleted sardines left, from my local Fish market. We’ve also just bought a cute little Dancook barbecue from Waitrose (at a bargain price I might add) so I persuade my other half to cook outdoors, even though it’s nearly dark!
We’ve just been given some dry eucalyptus wood so this is what the sardines are cooked over. And delicious they were too!
They were accompanied by three salads; cooked potatoes in a little creme fraiche mixed with vinaigrette, chopped rocket and tomato in olive oil and balsamic vinegar, and grated carrot and apple mixed with a little home made mayonnaise
What a treat for a Tuesday evening!!
Crab and ‘Nduja Pasta
21 Sep 2011 1 Comment
in Fish, Life's little extras Tags: 'nduja, crab, Pasta, unearthed
This week I have discovered Unearthed’s ‘nduja. It’s a soft, spreadable fiery pork sausage from Calabria in Southern Italy. You can just smear it on bread for a snack but always up for a challenge on coming up with a new recipe, this is what I ended up with. And mighty tasty it was too!
1/2 an onion, finely chopped
1/4 of a stick of celery, finely chopped
few strands of saffron
glug of white wine
200ml passata
1 tbs ‘nduja
tin of white crab meat
140g penne
50g cheddar cheese
Fry the onion and celery in a little olive oil until soft. Add the saffron, then the white wine and simmer for 2 minutes. Add the passata and simmer 5 minutes. Blend the sauce. Add the ‘nduja and stir in, then add the crab.
Cook about 140g of penne until al dente, drain and mix into the sauce. Pour into an ovenproof dish.Grate the cheese on top and bake at 180 gas 4 for about 20 minutes.
Serves 2
Smoked Mackerel Pate
20 Jul 2011 Leave a Comment
in Fish Tags: mackerel, smoked mackerel, smoked mackerel pate, waitrose
This is another summer lunch favourite. Take a small pack of Waitrose hot smoked mackerel fillets. Blend with a pack of reduced fat cream cheese and the juice of 1/2 a lemon. Serve with a crusty roll and salad.
Saffron Cod Fillet on Cheesy Mash
07 Jun 2011 Leave a Comment
in Fish Tags: cod, fish, Hayman's
This is one of those dishes that is comforting on a cool summer evening but reminds you of warmer mediterranean days!
(As always the cod is from Haymans Fish market)
Serves 2
2 tbs olive oil
½ tbs lemon juice
½ tsp saffron
2 x 150g cod fillets
salt & pepper
50g unsalted butter
1garlic clove
1 tbs chopped parsley
½ tsp mustard
1tbs lemon juice
500g potatoes, chopped
salt & pepper
50g crème fraiche
50g grated cheese
Heat the oven to 180 gas 4.
Mix the olive oil, lemon juice, saffron and garlic together and pour over the cod in an ovenproof dish. Leave to marinade for up to 2 hours.
Melt the butter over a low heat, add the garlic and fry lightly. Stir in the parsley and mustard and leave to cool. Add the lemon juice and season.
Boil the potatoes for 20 minutes then drain them. Mash the potatoes then beat in the crème fraiche. Beat in the cheese, a little at a time until the potato has a smooth, velvety texture, about 5 minutes. Keep warm.
Cook the cod in the oven for 20 minutes or until done.
Serve on the mashed potato with the reheated butter poured over.
Lime and Coriander Sea Bream
24 May 2011 Leave a Comment
in Fish Tags: fish, Hayman's, sea bream
Carrying on with my resolution to try a new fish every week, I bought two Red Sea Bream fillets. This adaptation of a recipe from Waitrose suited them perfectly.
2tbsp olive oil
1tsp clear honey
Juice and zest of ½ lime
1 clove garlic, crushed
2.5cm piece root ginger, peeled and finely grated
1tbsp fresh coriander, finely chopped
½tsp each of ground cumin and ground coriander
Salt & freshly ground black pepper
2 red sea bream fillets
Mix together all the ingredients except the fish.
Spread one side of each steak with half the lime mixture.
Pan fry for 5-6 minutes. Turn steaks over, spread with remaining mixture and pan fry for a further 5-6 minutes or until the fish is cooked. Serve with new potatoes and a green vegetable.
The sea bream was from Hayman’s Fish Market
Salmon stuffed with Spinach and Cream Cheese
24 May 2011 Leave a Comment
in Fish Tags: cream cheese, fish, mascarpone, salmon, Salmon stuffed with Spinach and Cream Cheese, spinach
1/2 small pack of fresh spinach leaves or 4 ‘balls’ of frozen spinach, thawed
30g cream cheese
30g mascarpone cheese
(or 60g of cream cheese OR mascarpone)
Pinch of ground nutmeg
2 fat salmon fillets with skin on
Olive oil
20g fresh breadcrumbs
knob of butter, melted
1 tbs freshly grated Parmesan cheese
If using fresh spinach,cook in boiling water just until wilted, about 30 seconds. Drain and rinse with cold water then squeeze spinach dry and finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut a slit down the centre of top side of each salmon fillet to form a pocket. Fill each slit with spinach mixture, dividing equally among salmon fillets.
Preheat oven to 220°C. Brush a rimmed baking sheet with olive oil. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing down lightly. Place salmon fillets, skin side down, on the baking sheet and bake for 15 minutes. Transfer to plates and serve.
The salmon was from Hayman’s Fish Market
Barbequed King Prawns
11 Apr 2011 2 Comments
in Fish Tags: barbeque, Hayman's, king prawns
Made the most of a warm weekend and dusted down the barby!
Did a starter of King Prawns, marinaded in olive oil, garlic and finely chopped jalapeno….. cooked in about 3 minutes!
Simply served with a green salad and a blob of home made mayonnaise.
And yes, the prawns came from my favourite fish place – Haymans Fish Market
Crispy Sardine Fillets with Chickpeas
28 Mar 2011 Leave a Comment
in Fish Tags: chickpeas, Crispy Sardine Fillets with Chickpeas, fish, sardines
Bought some sardine fillets from Haymans Fish Market and as it’s not quite warm enough to get the barbeque out (roll on summer!) I pan fried them in a spicy hot mediterranean style.
8 fresh sardine fillets
1 tbsp harissa paste
4 tbsp extra virgin olive oil
1 garlic clove
1tsp cumin
½ of a 400g tin of chickpeas, drained and rinsed
1tsp smoked paprika
1 roasted red pepper, from a jar, finely sliced
1 tbsp lemon juice
1 small bunch of coriander, roughly chopped
Sea salt and fresh ground black pepper
Heat a small wok with three tablespoon of the extra virgin olive oil, add the garlic and the cumin and cook for a minute.
Tip in the chickpeas and cook over a high heat until well warmed through.
Add the paprika, pepper, two thirds of the coriander and plenty of seasoning then mix really well, add 50ml water. Simmer gently while the fish cooks.
Heat the olive oil in a frying pan until hot.
Season the fish generously with salt and pepper then brush each fillet with a little harissa. Then add the fish to the pan skin side down and cook for 3-4 minutes.
Turn over the fish and cook for a few seconds on the other side then remove from the pan and keep warm.
Add the remaining olive oil, harissa and coriander to the pan and quickly heat through.
Serve the crispy sardine fillets on top of the chickpeas.
