Fish Recipes

[tommer9]

Get 1kg of really fresh fish- if it is really fresh the eyes will be clear and it wont actually smell fishy, white fish is good- halibutt, lemon sole, but tuna is also excelent.Slice a couple of onions, a couple of chillis depending on how hot you like it, half a dozen squezzed limes, tbsp olive oil and a tbsp of coriander leaves. Cube the fish and slice the onions. Put that in a dish. Mix all the other ingredients- finely chopping chilli and coriander, and pour over the raw fish. This will cook the fish after about 15mins to an hour. Then eat it.

 

 

Or just go and catch some fish and eat it as soon as it is dead, sushi stylee, with some wasabi (horseradish) and soy sauce to dip it in. Mmmmmmmmmmmm my fave.

[Lurcherman]

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.

 

What's happening here? Are we delving into the deep dark world of Nigella Lawson??

Do just what we do here. Take 3 Arborists and a groundy. Go on a day's shark fishing trip, catch nothing but Mackrell, bring home about 3 1/2 hundred-weight of the things and bung 'em on the barbee!

Eat on bread washed down with anything alcoholic!

[Simon Rotheram]

 

What's happening here? Are we delving deep into Nigella Lawson??

 

OOh yes pls!!

[Simon Rotheram]

 

What's happening here? Are we delving into the deep dark world of Nigella Lawson??

Do just what we do here. Take 3 Arborists and a groundy. Go on a day's shark fishing trip, catch nothing but Mackrell, bring home about 3 1/2 hundred-weight of the things and bung 'em on the barbee!

Eat on bread washed down with anything alcoholic!

 

isnt fish stew called "Cataplana" in your part of the world?

[Dean Lofthouse]

My philosophy is start simple and work your way up to Jamie Beechwood standards. Here's my first do, or should I say our lass sorted it

 

Haddock done in milk - simples

[sean]

Mash up some sea salt, garlic and parsley in a pestle and mortar.

Rub lots of it into a nice fillet of cod or smoked haddock

Beat a couple of eggs (as an omelette)

Dip the fish into the egg.

Shallow fry.

 

Bloody lovely.

 

Can use chicken or pork escallops too and just as nice.

[tommer9]

 

What's happening here? Are we delving into the deep dark world of Nigella Lawson??

!

 

Woe betide you if SWB sees this...........