Archive for the ‘Fish Stock’ Category

Risotto with Seared King Prawns and Lemon (Gino Di Campo)

July 20, 2017

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.