Category Archives: Fish

Fish Stew for 2

Fish, Hot & Spicy

Ingredients for 2

12oz/360g Fish.  Any mix of white fish, prawns and mussels

1 onion, sliced

1 clove garlic, sliced

1 teaspoonful (5ml) olive oil

1 400g tin of chopped tomatoes

6 sliced black olives

1/2 teaspoonful dried oregano

 

Method

Heat oil in a non-stick pan and cook onions and garlic gently until soft.  Add tomatoes and bring to a simmer for 10 minutes until thickened slightly.  Add the fish, oregano and olives.  Simmer for 6 to 7 minutes until the fish is cooked.  Check seasoning, add salt and pepper to taste.

Serve with any simply boiled green vegetable like green beans, broccoli etc.

 

Chilli Crab and Prawn tarts

Fish, Main Courses, Starters
  • For four
  • 375 gm pack ready rolled shortcrust pastry
  • 1 bunch spring onions trimmed and finely sliced
  • 1 red chilli deseeded and finely chopped
  • 25gm butter
  • 250gm prawns
  • 170gm tinned white crab meat
  • 200ml single cream
  • 3large egg yolks
  • small bunch fresh coriander chopped
  • grated zest of 1 lime

Preheat oven to 160{fan} Use the pastry to line 4x10cm tart tins. Line with foil and baking beans and bake “blind” for 15 mins.
Meanwhile melt the butter and gently cook the spring onions and chilli for 2-3 mins. Remove from the heat and add the crab and prawns. Mix together the cream,eggyolks,coriander and lime zest in a jug.
Remove the foil and beans from the pastry cases. Spoon in the crab mixture then pour in the egg mixture. Bake for 15 mins until set but with a slight wobble. Stand for 10mins before serving.

Salmon Pastry Parcel

Fish, Main Courses

  • For four
  • 4 narrow strip fillets of skinless boneless salmon-
  • about 1inch wide
  • 4 teaspoons pesto
  • 400gm ready rolled puff pastry
  • 8 asparagus spears blanched for about 1minute
  • 1 beaten egg

Roll out pastry if necessary to make a 12 inch square
Cut into 4 x6in squares
Place a salmon fillet diagonally on each piece of pastry and spread pesto on salmon
Place two asparagus spears on each piece of salmon then use egg to dampen diagonal corners of pastry and fold up over salmon and asparagus. Use rest of egg to paint on pastry and bake at 200 deg for 20 minutes