Archive for the ‘Fish Stock’ Category

Smoked Haddock Kedgeree

May 23, 2017

Smoked Haddock Kedgeree

April 19, 2017

Luxury Fish Pie With Rosti Caper Topping (Delia Smith)

January 31, 2017

luxury-fish-pie-with-rosti-caper-topping-delia-smith

Cockle and Bacon Chowder (Weight Watchers)

February 19, 2016

Cockle and Bacon Chowder (Weight Watchers)

Salmon and watercress risotto

September 14, 2015

Creamy Salmon and Watercress Risotto

Simple Prawn Kedgeree and Dill Soured Cream

August 17, 2015

Simple Prawn Kedgeree and Dill Soured Cream

Paella (Prue Leith)

September 30, 2013

Paella (Prue Leith)

Spanish Fish Stew

September 6, 2013

Spanish Fish Stew

Fish stew with samphire (Angela Hartnett)

August 14, 2013

Fish stew with samphire

Serves four

1 courgette, sliced
75 ml olive oil
2 cloves garlic, sliced
1 shallot finely sliced
4 tomatoes, de-seeded and halved
500ml of fish or vegetable stock
400g monkfish, cut into 8 pieces
200g tin of cannellini beans
50g samphire
1 tbsp basil, chopped
Pinch of salt

Wash and slice the courgette and leave to one side.

Put half of the olive oil into a pan with the garlic and shallot and saute on a medium heat for 2 minutes.

Add the courgette and tomato, season and saute for 3 minutes. Add the stock and simmer for 5 minutes until it thickens slightly. Remove from the heat and leave to one side.

Put the remaining olive oil into a pan on medium heat. Add the fish, season and saute for 3-5 minutes. Add the vegetables to the pan, add the drained beans and let everything simmer together for 3 minutes. Check seasoning, add the samphire and basil and serve.

Red Thai seafood soup with lemongrass, basil and mint (Lorraine Pascale)

May 22, 2013

What you need:

  • 3 cloves of garlic, finely chopped
  • 1 bunch of spring onions, finely sliced
  • 1 lemongrass stick, very finely sliced
  • 2 kaffir lime leaves (I found them with the herbs and spices in the supermarket)
  • 1 x 4cm piece of ginger, peeled and grated
  • 1-2 red chillies, finely sliced (remove seeds before slicing for less heat)
  • 100g of chestnut mushrooms, cut into chunks
  • 100g of Thai red curry paste
  • 200ml of fish stock
  • 1x400ml can of coconut milk, preferably not low fat
  • 1 tbsp fish sauce (or 1/2½ tsp of salt)
  • 1/2 to 1 tbsp of caster sugar
  • 100g green beans, topped and tailed
  • 200g raw, jumbo prawns
  • 300g sustainably-caught fish, such as salmon or pollack, cut into bite-sized chunks
  • Salt and pepper
  • Juice of 2 limes
  • 1 bunch of basil, leaves only
  • 1 bunch of mint, leaves only

Put a little oil into a medium pan over a low heat. Add the garlic, spring onions, lemongrass, kaffir lime leaves, ginger, chillies and mushrooms and cook for three minutes until everything begins to soften.

Then add the red curry paste and cook for a couple of minutes and stir until it begins to release its aroma.

Tip in the fish stock and the coconut milk, along with the fish sauce and caster sugar and turn up the heat.

Let it bubble away for three to four minutes.

Add the green beans, prawns and fish and cook for about five minutes, or until the seafood is cooked through.

Season to taste with salt and pepper, then divide between four serving bowls.

Squeeze the juice of half a lime into each bowl, top with the herbs and serve. (Serves 4)

Read more: http://www.thesun.co.uk/sol/homepage/lifestyle/lorrainepascale/4937777/lorraine-pascale-soup-recipe.html#ixzz2U2572U00