- Recipe Catalogue
Seafood
Portuguese
Fish fofos
Seafood
Indian
Recheado Masala Fish
Seafood
British
Salmon Avocado Salad
Seafood
Portuguese
Grilled Portuguese sardines
Seafood
French
Fish Stew with Rouille
Seafood
Mexican
Cajun spiced fish tacos
Seafood
Polish
Sledz w Oleju (Polish Herrings)
Seafood
Japanese
Honey Teriyaki Salmon
Seafood
Italian
Mediterranean Pasta Salad
Seafood
French
Tuna Nicoise
Seafood
Malaysian
Nasi lemak
Seafood
Russian
Fish Soup (Ukha)
Seafood
Jamaican
Saltfish and Ackee
Seafood
Portuguese
Spring onion and prawn empanadas
Seafood
Portuguese
Portuguese fish stew (Caldeirada de peixe)
Seafood
Spanish
Seafood fideuà
Seafood
Malaysian
Mee goreng mamak
Seafood
Jamaican
Escovitch Fish
Seafood
Italian
Salmon Prawn Risotto
Seafood
Greek
Garides Saganaki
Seafood
British
Three Fish Pie
Seafood
British
Baked salmon with fennel & tomatoes
Seafood
Tunisian
Tuna and Egg Briks
Seafood
Chinese
Kung Po Prawns
Seafood
Chinese
Shrimp Chow Fun
Seafood
Malaysian
Laksa King Prawn Noodles
&i=Herring: 8, Onion: 1 sliced, Olive Oil: 1/2 cup , Allspice: 1 tsp , Pepper: 1 tsp , Bay Leaf: 1&y=https://www.youtube.com/watch?v=v6I3GZlBkOM&ins=Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.
Drain thoroughly and slice herring into bite-size pieces.
Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.
Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.
Serve with finely chopped onion or onion slices, lemon, and parsley or dill.){kind=link}
 and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.
04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.){kind=link}
&i=Olive Oil: 2 tbs, Onion: 1 sliced, Carrots: 2 medium, Fish Stock: 3 cups , Water: 3 cups , Potatoes: 4 large, Bay Leaf: 3, Cod: 1, Salmon: 1&y=https://www.youtube.com/watch?v=cS3Yn-y5uVg&ins=In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
Garnish the soup with chopped fresh dill or parsley before serving.){kind=link}
Drain the dumplings on kitchen paper and serve with the saltfish and ackee.){kind=link}
, vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.
STEP 2
Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.
STEP 3
Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.
STEP 4
Bake for 30 minutes or until golden and slightly crisp around the edges.){kind=link}
&i=Onions: 2 finely chopped, Red Pepper: 1 Diced, Coriander: Small bunch, Red Chilli: 1 small, Garlic: 3 cloves, Dry White Wine: 400ml, Saffron: Pinch, Bay Leaf: 1, Potatoes: 300g, Plum Tomatoes: 400g, Cod: 600g, Squid: 300g, Tiger Prawns: 8, Clams: 500g, Mussels: 500g, Baguette: 1 sliced&y=https://www.youtube.com/watch?v=utv-GpSJypk&ins=STEP 1
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
STEP 2
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
STEP 3
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.){kind=link}
 with your hands.
Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.){kind=link}
. Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.
To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.
Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.
Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.){kind=link}
 Stir gently to heat through
Serve scattered with the Parmesan and seasonal vegetables.
Grill the salmon and gently place onto the risotto with the prawns and asparagus){kind=link}
 tin, Minced garlic: 1/2 teaspoon, Cubed Feta cheese: 1 (200g) pack&y=https://www.youtube.com/watch?v=uO0ejc85zSE&ins=Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.){kind=link}
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Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.
Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.
Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.
Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.){kind=link}
 in diameter from the filo pastry, cutting 6 rounds from each sheet. Stack the filo rounds in a pile, then cover with cling film to prevent them from drying out.
When the spinach mixture is cool, squeeze out as much excess liquid as possible, then transfer to a bowl. Add the tuna, eggs, hot pepper sauce, and salt and pepper to taste. Mix well.
Preheat the oven to 200°C (400°F, gas mark 6). Take one filo round and very lightly brush with some of the remaining oil. Top with a second round and brush with a little oil, then place a third round on top and brush with oil.
Place a heaped tbsp of the filling in the middle of the round, then fold the pastry over to make a half-moon shape. Fold in the edges, twisting them to seal, and place on a non-stick baking sheet. Repeat with the remaining pastry and filling to make 8 briks in all.
Lightly brush the briks with the remaining oil. Bake for 12–15 minutes or until the pastry is crisp and golden brown.
Meanwhile, combine the tomatoes and cucumber in a bowl and sprinkle with the lemon juice and seasoning to taste. Serve the briks hot with this salad and the chutney.){kind=link}
