Posts Tagged ‘Fish’

Fish Molee

Posted: November 5, 2016 by nietize in Cod, Fish, Lemon Sole, Salmon, Stew
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From Great British Chefs
Serves 4




lemon sole, filleted, skin-off and sliced
2 tbsp of coconut oil
1 onion, sliced
1 knob of ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig of curry leaves
150ml of water
400ml of coconut milk
6 baby plum tomatoes, halved
25g of samphire
salt to season

In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened

Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes

Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice



From Super Food Family Classics by Jamie Oliver
Serves 4




2 large aubergines
1 kg mixed-colour tomatoes
1 red onion
4 cloves of garlic
1 celery heart
1 tbsp dried oregano
1 pinch of dried red chilli flakes
1 heaped tsp baby capers
40g raisins
40g pine nuts
4 black olives (stone in)
olive oil
4 x 120g white fish fillets
1 orange
250g wholewheat couscous
40g rocket
4 tbsp natural yoghurt


Preheat the oven to 180 degrees. Very finely slice the aubergines and tomatoes into rounds. Peel and very finely slice the red onion and garlic. Trim the celery, halve and finely slice lengthways. Throw it all into a large roasting tray with the oregano, chilli flakes, capers, raisins and pine nuts.  Crush the olives with the heel of your hand, tear out the stones, then tear the flesh into the tray. Add 2 tbsp of oil and a good pinch of sea salt and black pepper, then toss well. Arrange evenly, pulling a layer of tomatoes to the top, and bake on the bottom shelf of the oven for 40 minutes.


Meanwhile, place the fish fillets in a sandwich bag, squeeze in the orange juice (reserving the halves), add a pinch of salt and leave aside.


When the time’s up on the veg, remove from the oven and place the fish fillets on top, skin side up. Drizzle over the orange juice, then return to the bottom shelf of the oven for 15 more minutes, or until the fish is cooked through.

Put the squeezed orange halves and couscous into a bowl, just cover the couscous with boiling kettle water, then pop a plate on top and leave to fluff up.


Sprinkle the rocket over the gorgeous traybake, fluff up the couscous, season to perfection, divide it all up, and serve each portion with a dollop of yoghurt

One pot Spanish fish stew

Posted: January 11, 2014 by nietize in Cod, Fish, Prawns, Stew
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From More One Pot Recipes
Serves 4

Handful of flat parsley leaves – chopped
2 garlic cloves – finely chopped
Zest and juice of a lemon
3 tbsp olive oil (plus extra to serve)
1 medium onion – finely sliced
500g floury potatoes – cut into cubes no bigger than 2cm
1 tsp paprika
pinch cayenne pepper
400g can of chopped tomatoes
1 fish stock cube
200g raw peeled king prawns
half a 410g tin of chickpeas – drained and rinsed
500g skinless fish fillets, cut into large chunks

In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.

Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.

Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

Cataplana seafood stew

Posted: October 20, 2013 by nietize in Cod, Fish, Haddock, Monkfish, Portuguese, Prawns, Salmon, Sea bass, Seafood, Stew
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From Traditional Portuguese Cookery
Serves 4

200g of monkfish
200g of white grouper
200g of snapper
150g of shrimp
150g of fresh clams, cleaned
100g of chorizo
2 onions
2 cloves of garlic
2 tomatoes
1 pepper
200ml of oil
200ml of white wine
1 bay leaf
1 sprig of parsley
salt and pepper to taste

Season all of the fish with salt. Peel the onions and garlic, chop up the garlic and cut the onions into half moons. Wash the tomatoes and slice it. Cut the peppers into strips without the white skin and seeds. Thinly slice the chorizo.

Place half of the onion, garlic, pepper, tomato and chorizo into the “Cataplana”. Add the bay leaf and season with a little salt and pepper. Sautee at medium heat until softened. Add the fish and cover with the rest of the onion, garlic, tomato, pepper and chorizo, adding the parley. Add the oil and white wine. Close the cataplana and cook the mixutre for 20 minutes at low heat.


After adding the clams and the shrimp. Let it cook gently for another 10 minutes, then the mixture and place the Cataplana on the table. Serve with boiled potatoes.

“A Cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular on the country’s Algarve region. It is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. The cataplana was invented by Armando Luz (1927-2002), better knowned by its nickname, “Pató”. “Pató” was an artist that work crafting the copper and the stainless steel, and was recognized with an award back were he lived in Portugal, with the key of the town and a silver medal that was offered to him due to his contribution to the Algarve. He was also the inventor of the machine to make cataplanas using stainless steel and was the only one who produced such a product.”

Obviously I don’t have a cataplana and so I used my cast iron pot instead. The stew is effectively a lighter version of a rich tomato based stew (i.e. with a can of tomatoes thrown in) and its the white wine that’s the star of this dish. You can use any combination of fish for this.

Braised sea bream

Posted: February 14, 2010 by nietize in Italian
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From The Silver Spoon


1/2 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 kg sea bream, scaled and cleaned
olive oil for drizzling
350ml white wine

Preheat the oven to 180 degrees. Mix together the onion, carrot and celery and spread out the mixture in a roasting tin. Place the fish on top and season with salt and pepper to taste. Drizzle with olive oil, pour in the wine and add enough water almost to cover the fish. Bring to the boil over a medium heat on a stove, then transfer to the oven. Cook, basting frequently, for about 30 minutes. (allow about 15 minutes per 500g).

Simple and delicious. Not for you if you like rich sauces to go with your fish, it’s all about the natural flavours of the fish permeating the white wine and water.

Note that I didn’t use sea bream, I used a rainbow trout instead. Sea bream is just too expensive at Waitrose, around 12 pounds per kg, and I didn’t want to go that far for fish. Instead I got a rainbow trout for £2.10. It seems to work with this recipe (“seems” because I have no idea what sea bream will taste like with this recipe).

It’s very important to bring the fish and vegetable mixture to a boil over the stove or else the vegetables won’t cook at 180 degrees in the oven. Feel free to go slightly overboard with the salt, you definitely need salt salt to bring out the flavours in the white wine and water.

Grilled salmon with roasted pepper

Posted: June 6, 2009 by nietize in Fish, Italian, Pasta, Salmon
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Ingredients (for 4)

1 medium red pepper
1 medium green pepper
4 salmon fillets
1 tbsp olive oil
5 tbsp double cream
125 ml white wine
2 tsp dried dill
freshly cooked tagliatelle to serve

Preheat the grill to a high heat. Cut the tops off the peppers and divide into quarters. Remove the seeds and the membrane, then place on a foil-lined grill rack and cook for 8 minutes. When the peppers are cool, strip off the skin, slice thinly and reserve.

Cover the grill rack with another piece of tinfoil, then place the salmon fillets skin side up on the grill rack. Season to taste with salt and pepper and brush with a little of the olive oil. Cook for 10-12 minutes, turning over once and brushing again with a little olive oil.

Pour the cream and wine into a small saucepan, bring to the boil and simmer for about 5 minutes until the sauce has thickened slightly. Add the dill, season to taste and stir in the sliced peppers. Arrange the cooked snapper fillets on warm serving plates and pour over the cream and pepper sauce.

Serve with freshly cooked tagliatelle.

I really can’t understand why recipes often want you to burn the peppers, leave it in a plastic bag till the charred skin falls off. I find it a complete waste of food and I don’t normally follow the recipes when they do that. I just roast them till they are soft. Anyway this is a nice simple fish dish and the emphasis is on the natural flavours of the fish and the peppers.

From Jamie’s Italy

1.5 litres water
2 small carrots, roughly chopped
3 tomatoes, squashed
1 bay leaf
a small bunch of fresh parsley, one sprig left whole, remaining leaves picked and finely chopped
1.5kg mixed seafood (see above), scaled, cleaned, gutted, with heads and gills removed, mussels debearded
1 x basic risotto recipe
½ a bulb of fennel, finely chopped, herby tops reserved
1 teaspoon fennel seeds
a pinch of crumbled dried chilli
a pinch of saffron strands
extra virgin olive oil
juice of 1 lemon

This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!

Put the exact amount of water into a large pan with the carrots, tomatoes, bay leaf and whole parsley sprig and bring to the boil, adding your whole fish but not your shellfish. Simmer for 10 minutes, then remove each fish from the pan and flake the flesh away from the bones. (If you have a cod head, try to remove the cheeks as they’re the best bit!) Put the meat on a plate to one side; return any bones to the stock to simmer for another 15 minutes max, skimming any froth off the surface every so often. Meanwhile start your basic risotto, adding the fennel, fennel seeds, chilli and saffron to the pan at Stage 1.

Pass the stock through a colander into another pan and throw away the vegetables and bones. Add most of the fish stock to your risotto, keeping a little to finish the dish, and when the rice is nearly cooked towards the end of Stage 3, add your flaked fish and shellfish. After 3 or 4 minutes the shellfish will have opened (discard any that remain closed); then remove from the heat.

As you’re not supposed to mix cheese and fish in pasta or risotto dishes we’re not going to finish it with Parmesan. Instead, at Stage 4, when you add the butter, check the seasoning, drizzle with a lug of extra virgin olive oil and squeeze over the lemon juice. To serve, divide the risotto between your plates, and spoon over the remaining stock. Drizzle with some more extra virgin olive oil and sprinkle with the remaining parsley and the reserved fennel tops.

Ok, I didn’t follow all the steps above; I didn’t add any clams and most importantly, I didn’t make the fish stock (it’s from a stock cube although I did put it some prawn heads to give the fish stock an extra bite) But still it turned out pretty well. I think the standard of my risotto is right *there* now… I need to taste the risotto in really good italian restaurants to see how I can improve it. 


Olive crusted red snapper


Extra virgin olive oil
1 large handful of basil
a good squeeze of lemon juice
10 kalamata olives , pitted and roughly chopped
85g fresh breadcrumbs
2 red snapper fillet

Heat oven to 200C/fan 180C/gas 6. Mix the lemon juice, olives and basil together with a good swig of extra virgin olive oil, then stir in the breadcrumbs.

Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

I think the fish should be grilled for a few minutes to make the crust crisp. Mine wasnt crisp enough. Still the combination works wonderfully well with the fish. I just need a few more tries to perfect this method of cooking fish.

Brazilian fish stew

Posted: February 8, 2009 by nietize in Brazilian, Fish, Prawns
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8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound)
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces 
1/2 cup finely chopped fresh cilantro 
1/4 cup finely chopped fresh flat-leaf parsley 
1/4 cup extra-virgin olive oil

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.

Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot. 

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. 

Bananas and fish. l’s first reaction when I told her about it was: eeewwwwkkkk. Surprisingly, it turn out pretty well. The bananas gave the stew a faint fruity taste which distinguishes it from the typical tomato based fish stews. My mom is quite happy with this dish as well, aside from the fact that she likes the taste: fresh, wholesome and healthy, she is impressed by the fact that the dish is simple to make and clean to prepare. No stains on the stove as it’s just a matter of simmering in the pot for 20 minutes.

Oh and I didn’t know what plantains are. I had to use wikipedia to work out what it is: a kind of banana!

North sea fish soup

Posted: January 8, 2009 by nietize in Fish, Soup

This is an excellent alternative to the mediterranean fish soup. Instead of a tomato base, this soup uses cream and egg yolk to give it a silky finish.
First, bring 60 ml of white wine, 600 ml fish stock and 2 chopped shallots to the boil. Add in around 500 g of fish, prawns and scallops. I used salmon for this. Simmer for around ten minutes till they are cooked. Mix together 1 egg yolk and 1 tbsp of cream. Remove the soup from the heat and mix in the cream mixture. Add in one peeled, seeded and chopped tomato, chopped parsley and serve with croutons.

Shellfish stew

Posted: January 8, 2009 by nietize in Fish, Prawns, Stew
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 Normally, the fish stews i cook are tomato based, I thought it would be interesting to try a cream based recipe.

For this , first melt 50g of butter over moderate heat. Add 1 finely chopped garlic clove, 2 shallots finely chopped, 2 celery stick finely chopped, 1 large leek finely chopped and cook for 7-10 minutes until the vegetables are just soft. Add 250g of chestnut mushrooms and cook for another 4-5 minutes. Add 100 ml of white wine and 300ml of fish stock to the vegetable, add 1 bay leaf and bring to the simmer. Add diced salmon fillets, diced cod fish fillets and cook till the fish is opaque. Stir in 300ml of cream and some cooked mussels, prawns, crab sticks and squid and simmer for 2 minutes. Season and stir in 3 tbsp of finely chopped fresh parsley.