Fish Recipes

[Dean Lofthouse]

I want to start eating more fish, the only fish I eat are ones from the chippy, tins of tuna or tins of sardines.

 

I want to start eating fresh fish from the fish mongers and want to know what fish are very very tasty and some "quick" recipes that I can do.

 

Something like wazz it in some tin foil with olive oil and some herbs and bung in the oven for....

 

I passed the fish monger the other day and the variety of fish is bewildering, didn't want to look a pratt not knowing what to get and then not knowing what to do with it.

[mistahbenn]

Buy a cook book Dean. Lots to chose from...

[geoff]

Mackeral are real nice, cook as you said, bit of leman juice, and a big dollop of horse radish with it, could crack a bit of pepper over it too. alternatively, same seasonings,but hot smoke it, thats propper nice!

[geoff]

Smoked haddock cooked in a bit of milk with new tatties and asparagus would be good too!

[josharb87]

crab is my favorite on white toast, sarnies, salads

 

for a fish, size wize enough for one (14inch long?)just put in pre heated oven 180deg brush/drizle with oil around 25min-half hour dont cover, add herbs if you want. should come off the bone easily (skin on)

 

salmon fillet- oven 180-200, stick on foil skin down, ad green pesto ontop lemon salt pepper bit of olive oil wrap in foil like pastry on a pasty about 15min should fall appart

[geoff]

Fish pie is nice, cod makerel, smoked haddock,salmon,get it all off the bone after cooking, mix it into soft mash potato with seasoning to your taste,grated cheese on top,could add some brocoli to the mash mix too. pop it in the oven to melt the cheese and warm it all up. nice for the kids too, no bones or fiddling about!

[Simon Rotheram]

We often do a fish stew, its lovely - put the pan in the middle of the table couple of small bowls and big chunk of fresh bread!!...washerd down with a few glasses of Chablis, perfect!!

 

Ingredients

700g/1½lb white fish fillets - whatever is available and looks good, a mixture of fish is fine

500g/1 lb 2oz mussels or clams

350g/12oz cleaned squid, cut into rings (optional, but an excellent addition)

4 shallots, thinly sliced

3 cloves garlic, chopped

1 tbsp coriander seeds

2 tbsp extra virgin olive oil

2 x 400g/14oz tins chopped tomatoes

2 tbsp tomato purée

1-2 tbsp sugar

3 tbsp Pernod or Noilly Prat

2 strips dried orange peel (fresh peel will not be as good. To make your own leave some strips of zest to dry on a wire rack for a few days then keep in an airtight jar)

1 chunky sprig of thyme

300ml/½ pint fish stock

salt

freshly ground black pepper

rice or crusty bread, to serve

 

 

 

Method

1. Cut the fish fillets into pieces about 4cm/1.5in across.

2. Scrub the mussels clean, pull away any beards and rinse thoroughly in cold water. Throw away any that have broken shells.

3. Mussels that are gaping open should be tapped firmly on the work surface. If they close up they are fine, but if they remain open discard them.

4. If using clams, rinse thoroughly and discard any that do not close when tapped firmly.

5. Cook the shallots, garlic and coriander seeds gently in the oil until the shallots are tender and translucent.

6. Add the chopped tomatoes, tomato purée, sugar, Pernod or Noilly Prat, orange peel, thyme and a little salt and freshly ground black pepper. Simmer down until thick.

7. Stir in the fish stock and bring to the boil. Simmer for two minutes, taste and adjust seasoning. The stew base is now ready.

8. Shortly before you wish to eat, bring the base back to the boil. Add the mussels, cover and cook for about three minutes.

9. Then add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels or clams have all opened (discard any that stay firmly shut).

10. Serve straight away in large bowls with rice or warm, crusty bread.

[Dean Lofthouse]

We often do a fish stew, its lovely - put the pan in the middle of the table couple of small bowls and big chunk of fresh bread!!...washerd down with a few glasses of Chablis, perfect!!

 

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Cheers Jamie

[Mozza]

Captain birds eye does a mean fish finger Dean, 4 of, 15 mins on grill, season to your liking and slap between 2 thick cut slices of bread, Job done!!

[Ben]

Mackeral are real nice, cook as you said, bit of leman juice, and a big dollop of horse radish with it, could crack a bit of pepper over it too. alternatively, same seasonings,but hot smoke it, thats propper nice!

 

 

 

:dito: