Fish Recipes

• Smoked Haddock Chowder
• Crab Soup
• Mussel and Bacon Soup
• Baked Fishwith Lime Crust
• Cajun Mackerel
• Corsican Omlette
• Beer Batter Fish
• Fish Korma
• Bonfire Surprise
• Garlic Herb Plaice
• Hake Orange and Dill
• Luxury Fish Pie
• Roast Bass with Pesto
• Salmon Risotto
• Seared Tuna
• Curried Snapper
• Cheesy Topped Fish
• Fish Pie (best ever)
• Chilli Salmon Patties
• Whole Roasted Bass
• Salmon with Ginger
• Customer Recommends:
• Mediterranean Fish Soup
• Fish Curry
• Kids Recipes:
• Toddlers Fish Bolognese
• Sesame Fish Bites

 

 

 

What we’ve tried to do is come up with some simple but tasty recipe ideas that will help new and old customers try something a little more adventurous. We all know the pressure some stocks are under so I’ve tried where possible to include seasonally available fish that are from sustainable stock sources. As some of you will know, I’m a bit of a whiz in the kitchen and have tried all these out, come and ask when you visit.

Basic fish cooking –

I like to keep thing simple, to me pan fried fish in a little good quality olive oil you can’t beat, this works great with Sea Bass, Sea Bream, Halibut, Plaice, Sole, Cod and Haddock –

Sprinkle the flesh side with sea salt.
Toss in seasoned flour
Pan Fry (skin side down) in a little olive oil on a medium heat for 2 minutes.
Turn over, add a knob of butter and a good squeeze of lemon juice and fry for 1 ½ minutes.
All done - add to a bed with fresh French beans, julienne carrots with freshly milled pepper.
For a nice twist add toasted, crushed pine nuts – very tasty.

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Chunky Smoked Haddock Chowder

Method

1.  Heat the butter and fry the shallots and bacon. Add the stock, broccoli and turnip or swede.

2. Cook for 10 minutes or until the vegetables start to soften.

3. Add the fish and cook for a further 5 minutes. Stir in the crème fraîche and simmer for a further 2-3 minutes.

4. Spread the sliced bread with the mustard and top with the cheese. Cook under a hot preheated grill for 3-4 minutes or until the cheese is bubbling.

5. Serve the chowder with a few slices of the bread.

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Crab Soup

Method

1.  Melt the butter in a large saucepan. Add the onion, carrot and celery and cook for 3-4 minutes, stirring occasionally. Do not allow to burn.

2. Stir in the rice and cook for 1-2 minutes.

3. Add the fish stock and milk and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the rice and vegetables are cooked.

4. Puree the soup in a liquidiser or blender. Return to the pan and stir in the crabmeat and fish sauce. Heat gently for about 5 minutes, taste and adjust seasoning.

5.  Serve sprinkled with chopped parsley

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Mussel and Bacon soup

Method

1. Melt the butter or margarine in a pan. Add the bacon and onion and cook for 4-5 minutes.

2. Stir in the celery, tomatoes, stock and basil. Cook for about 5 minutes.

3. Add the prepared mussels, cover and cook for a further 5 minutes, shaking the pan occasionally, until all the mussels have opened (discard any that do not open).

4. Season with black pepper, garnish with lemon and parsley and serve with slices of warm crusty bread.

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Baked Coley / Haddock / Cod with Lime crust

Method

1. Preheat the oven to 220°C/435°F, Gas Mark 7

2. Grease a baking sheet very lightly.

3. Mix the breadcrumbs with the parsley, lime zest and half the lime juice. Season the mixture well.

4. Place the fish on the baking sheet and drizzle over the remaining lime juice. Cook the fish in the oven for 10 minutes.

5. Remove from the oven and carefully press the breadcrumb mixture down lightly over the fish.

6. Return to the oven and bake for a further 15-25 minutes or until the breadcrumbs are crisp and golden and the fish is completely cooked.

7. Serve with a fresh green salad

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Cajun Mackerel

Method

1. Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin.

2. Mix the vinegar, Tabasco, Lemon Juice and Worcestershire sauce together in a small bowl and stir in the crushed spices.

3. Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.

4. Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes.

5. Garnish and serve with hot rolls and a crisp green salad

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Corsican Fish Omelette

Method

1.  Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.

2. Heat the oil in a large non-stick pan. Cook the onions and turnip for 2-3 minutes. Add the fish.

3. Beat the Worcestershire sauce and seasoning into the egg mixture. Pour into the pan.

4. Cook over a low heat for 5-7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.

5. When the base is golden, remove from the heat.

6. Garnish with parsley and serve with a crisp salad and French bread

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Beer Batter Fish

Method

1. Preheat the oil to 180°C/350°F

2. Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.

3. Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.

4. Fry until the batter is crisp and golden.

5. Remove from the oil and drain on absorbent paper.

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Fish Korma

Method

1. Microwave Power: 800 Watt

2. Place the oil, onion and garlic in a suitable bowl, cover and cook on HIGH for 1 minute.

3. Add the sauce. Cover and cook on HIGH for 1 minute, add the fish and seasoning. Cover and cook on HIGH for 2 minutes 30 seconds.

4. Lightly stir in the tomatoes and coriander. Cover and cook on HIGH for 2-3 minutes.

5. Serve with basmati rice or naan bread

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Fishermen’s Bonfire surprise

Method

1. Preheat oven to 190°C / 375°F, Gas Mark 5

2. Place the stock, ginger, onion and rice into a saucepan and boil until all the liquid has been absorbed.

3. Grease a 1.2 litre (2 pints) heatproof pudding basin.

4. Blend the ground ginger into the butter or margarine and brush each sheet of filo pastry with the mixture. Line the pudding basin with the pastry, one sheet at a time. Keep plenty of pastry over the edges to form a lid.

5. Add fish, mushrooms, prawns and beans to the rice and fill the lined basin with the mixture.

6. Fold over the pastry edges to form a lid. Brush with a little margarine or butter and bake in the oven for 50 minutes.

7. Turn out onto a heatproof serving dish and return to the oven for 10 minutes until golden brown and crisp.

8. Garnish and serve hot or cold cut into slices with crisp green salad.

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Garlic and Herb Cheesy Plaice

Method

1. Preheat the grill

2. Place the fillet on a piece of foil or in a suitable dish. Spread the cheese on the fish and add the tomatoes.

3. Cook under a moderate heat for 4-5 minutes.

4. Serve on a bed of salad

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Hake with Orange and Dill sauce

Method

1.  Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.

2. Drain, reserving the poaching liquid and transfer to a warmed serving dish.

3. Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.

3. Cook, stirring until thickened and hot.

4. Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

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Luxury Fish Pie

Method

1.  Preheat the oven to 220°C/425°F, Gas Mark 7

2. In a small pan heat the butter, add the flour stirring continuously. Meanwhile heat the wine, stock, bay leaf and seasoning. Add slowly to the flour mixture, stirring continuously.

3. Add the fish, shellfish, soured cream and herbs. Pour into a 1.2 litre (2 pint) pie dish.

4. Mix together the potato, carrot, butter and cheese; place on top of the fish sauce. Bake for 30-35 minutes until golden brown.

5. Garnish and serve with vegetables and fresh bread.

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Roasted Sea Bass with Walnut and Parsley Pesto

Method

1. Preheat the oven to 220ºC/425ºF, Gas Mark 7

2. To make the pesto place the toasted walnuts, spring onions, garlic, parsley and olive oil into a liquidiser. Blend until smooth, season and transfer into a bowl.

3. Rinse and dry the fish and make 3 diagonal slashes across both sides of the fish. Place into a greased roasting tin. Spread the parsley pesto over and inside the fish.

4. Bake in the hot oven for 25-30 minutes, until the flesh turns white.

5. Serve on a bed of watercress and spring

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Salmon Risotto

Method

1. Heat the stock in a pan and simmer gently.

2. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.

3. Add the rice and stir for 2 minutes or until the rice is transparent.

4. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.

4. Add the salmon, basil, pine nuts, sun dried tomatoes and Parmesan. Season well and serve

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Seared Tuna with Fennel and Thyme

Method

1. Season the fish and place in a shallow dish.

2. Mix the Pernod, oil, lemon rind and juice, thyme and fennel in a bowl. Pour over the fish and leave to marinate for 1-2 hours.

3. Preheat a lightly oiled griddle pan or a heavy-based frying pan, over a high heat. When hot, cook the fish for 3-4 minutes on each side.

4. Serve with mashed potatoes with a hint of garlic and parsley.

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Thai Curried Red Snapper

Method

1. Heat 1 x 15ml spoon (1 tablespoon) of oil in a frying pan; add the curry paste and fry for 2 minutes until the spices separate from the oil.

2. Add the coconut milk, fish sauce and sugar. Simmer until thickened.

3. Heat some oil and deep-fry the snapper for approximately 2 minutes until crisp and golden. Drain onto kitchen towel.

4. Place the snapper onto serving plates. Stir the lime juice into the sauce and season with the salt and pepper. Spoon the sauce over the snapper.

5. Serve with boiled rice

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Cheesy Topped Fish

Method

1. Preheat the grill
Place the fillets onto a greased grill pan. Grill under a moderate heat for 5 minutes.

2. Meanwhile in a small bowl mix together the fromage frais, paprika (if used), spring onions and cheese.

3. Arrange the tomato sllces over the fish. Spoon and spread over the fromage frais mixture.

4. Return to the grill and continue to cook for a further 8-10 minutes until the fish is cooked and the cheese mixture golden brown.

5. Serve with a mixed salad and crusty French bread.

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Fish Pie - my best fish pie in the world (with a little help from Jamie Oliver)

Method

1. Fry gently the shallots and carrot in a little olive oil for a couple of minutes.

2. Pour in the tub of double cream and heat.

3. Add the cheese and stir till melted.

4. Add the parsley (or spinach if you fancy)

5. Add the juice of the lemon.

6. Add the peas

7. Salt and Pepper to taste.

8. Arranged the mixed cubed fish in a good shallow ish bowl.

9. Pour over cheesy sauce.

10. Layer on top with prawns or sliced boiled egg (optional).

11. Top with mashed potato, drizzle with olive oil and dust with parmesan cheese.

12. Cook in oven at 190-200 for 40mins.

I guarantee if there's any left you'll creep down in the middle of the night for another taste!

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Chilli Salmon Patties

Method

1. Heat a frying pan with olive oil and add the onion, chilli, garlic and ginger and cook until soft.

2. Put the chickpeas into a blender, add the onion mix, coriander and cooked salmon.

3. Blend together and add the egg. Leave to chill for 15 minutes. Check the seasoning.

4. When cool shape into medium sized patties. Chill for 15 minutes (if time allows).

5. Place the patties into a shallow frying pan with olive oil and fry until golden brown.

6. Remove from the pan and sprinkle with seasoning. Leave to drain on kitchen paper.

7. To make the lime dressing, blend all the ingredients together and chill for 10 minutes.

8. To serve, place the patties on a bed of lettuce leaves. Spoon a small amount of lime dressing on top of the patties. Garnish with a few cherry tomatoes and sprigs of parsley.

Nutrition

Fat content: 53.2g
Carbohydrate (energy): 27.5g
Kilocalorie: 687
Omega-3 fatty acids: 4.1g

All values are for one serving using listed ingredients.

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Whole Roasted Sea Bass

Method

1. Preheat the oven to 220°C/ 425°F, Gas Mark 7

2. Salt the inside and outside of the fish, then set aside for 20 minutes. Rinse and pat dry

3. Slash the skin of the bass in about three places on each side and insert the lemon slices. Place the herbs inside the fish, and then transfer to a greased baking tray

4. Heat the oil in a small pan and very gently cook the garlic for 1-2 minutes, but do not allow to brown. Pour the oil and garlic on top of the fish

5. Bake in the hot oven for 20 minutes. Baste frequently with the oil and cook until the fish flakes easily and the skin is slightly crisp.

6. Pour the lemon juice over the bass, garnish with lemon slices and serve with a selection of vegetables.

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Seared Salmon with warm ginger and lime dressing

Method

1. Heat the oil in a large frying pan or griddle pan and fry the salmon on both sides for 2-3 minutes per side until cooked through. Season the salmon

2. Place the dressing ingredients into a small pan and heat gently until warmed through and the honey is melted.

3. Serve the dressing spooned over the salmon with new potatoes and seasonal vegetables

Nutrition

Fat content: 22g
Carbohydrate (energy): 7g
Kilocalorie: 367
Omega-3 fatty acids: 3.4g

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CUSTOMER RECOMMENDS–

We are very happy to post recipes recommended by our customers. Thanks for the one below to Mrs. Elizabeth David of Marple

Mediterranean Fish Soup

Method

1. Make the stock with the fish bones, celery, onions, carrot, slice of lemon, orange, marjoram, thyme, white wine and water, teaspoon of saffron. Simmer for 1 hour.

2. In the meantime chop the tomatoes and put them to cook in a thick pan with the red pepper and a clove of garlic and a little olive oil, simmer till reduced to a puree.

3. Clean the mussels and open them in a little water over a high heat. Take the meat out of the shells and strain the liquid.

4. When the stock is cooked, strain and return to pan. Bring to boil, put in the rice and simmer for 15 mins. Now add the tomatoes, crayfish, prawns and fish stock. Heat for 5 minutes or until thick and creamy.

5. As it bubbles it is ready - add a handful of parsley, fennel, basil, mussels, a desert spoon of grated lemon and a small clove of crushed garlic added at the end will give an amazing freshness to the soup

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and to Mrs. Pauline Howell of Marple Bridge for:

Fish Curry

 

Method

Wash fish and cut into serving pieces (I leave the steaks whole) Heat oil and fry curry leaves until slightly brown, then add onion, garlic and ginger and fry until onion is soft and golden. Add all ground spices and fry, stirring, until they smell aromatic.
Add coconut milk and salt and bring to the boil, stirring. Simmer uncovered for 10 minutes, then put in fish, ladle the liquid over it and simmer until fish is cooked. Remove from heat and stir in lemon juice to taste

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KIDS SPECIALS –

As with anything, kids are the hardest to satisfy (particularly with fish) here are a few of my twins’ favourites, hope they work for you!

Toddlers Fish Bolognese

Method

1. Microwave Power: 800 Watt

2. In a suitable dish, place the onion, red pepper, celery and carrot. Cover and cook on HIGH for 3 minutes, stirring once during cooking.

4. Add the tomatoes, courgette, mushrooms, water, basil and tomato purée. Cover and cook on HIGH for 4 minutes, stirring once during cooking.

5. Purée the mixture. Stir in the fish, cover and cook on HIGH for 2-3 minutes.

6. Stir in the pasta, cover and cook on HIGH for a further 1-2 minutes.

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Sesame Fish Bites

Method

1. Preheat the oven to 190°C/375°F, Gas Mark 5

2. In a small bowl combine the sesame seeds, parsley, oat bran and seasoning together.

3. Coat the fish pieces with the maple syrup and the sesame mixture.

4. Lay the fish pieces evenly over a lightly oiled roasting dish. Cook for 20 minutes, until golden brown.

5. Serve with potato waffles, sweet corn and ketchup

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Don’t forget, kids also love our home made Fleetwood Salmon Fish Cakes and Fresh Cod Cakes. Bake on a hot oven for 15 minutes (salmon) or 10 minutes (cod)

Squeeze a little lemon juice and serve with a leafy salad and a dollop of fresh humous, brown bread quarters.