Quick and easy but packed full of flavour, this fresh and vibrant dish is a must for any seafood lover. It’s perfect for any occasion, be it an intimate dinner party or a weeknight meal for the family as it’s so scaleable. We used cod, king prawns, and scallops but really you can use whatever fish takes your fancy, or what’s fresh that day!
Add the peeled prawns, scallops and cod. Fry on a low heat for 3-4 minutes.
Add a big squeeze of tomato puree then pour in the fish stock and tomato juice before adding the cherry tomatoes, parsley, basil and spinach. Simmer on a low heat for two minutes.
Add the pasta to a Copper Tri-Ply 18cm Saucepan with boiling, salted water, and cook for 10 minutes, until al dente, or as you prefer. Drain immedately and add to the sauce pan. Toss to combine with the sauce.
This Cheesy Fish Pie Recipe by Jane Devonshire is definitely a hassle free recipe, not to mention it’s gluten free so coeliac friendly too!
There are many ways to adapt this recipe, from the fish to the potatoes. It uses a variety of different fish and seafood, but don’t be limited to what is mentioned below, use what you have to hand. Why not try sweet potato or cauliflower mash instead of regular potatoes? The possibilities are many!
We hope you enjoy!
Kids in the Kitchen
Peel – There are a lot of potatoes that need peeling for the mash in this recipe. Kids often love to do seemingly adult tasks thinking they are fun but if your kids need help making this ‘work’ fun try having a competition to make the longest potato skin ribbon and the winner gets a ______________(you fill in the blank).
Cornflour – Cornflour and water mixing is an age old experiment loved by young and old! It is very tactile and a great sensory play option. Either let your kiddos have their own tray of the cornflour and add small amounts of the water gradually, or let them help mix it in a mug below to help thicken the milk.
500 g Filleted Cod, Skinned (Haddock or other white fish is fine)
500 g Smoked Cod Fillet, Skinned (Again Haddock would be fine)
200 g pack of Atlantic cold water prawns (use the large farmed ones if you want I just like the little cold water ones better)
900 ml milk, semi skimmed is fine
150 g strong cheddar grated
150 g Parmesan grated
1.5Kg King Edward potatoes peeled
6 tbsp cornflour
2 Bay Leaves
Salt and Pepper
Large knob of butter
1. Peel the potatoes, chop and place into water, bring to the boil and simmer until tender for mashing.
2. Whilst potatoes are cooking, put milk into a large pan and place onto stove top to simmer add the bay leaves.
3. Put the cod loin and smoked cod into the milk make sure its covered. If not possible do in two batches. Simmer the fish until it just starts to cook and still a little translucent.
4. Remove fish using a slotted spoon and place into your baking dish (do not discard the milk keep it in the pan). Gently flake it across the dish mixing the smoked and plain fish fillet evenly. Keep in chunks as we want to keep texture.
5. Put the cornflour into a mug and mix with enough water or cold milk to form a smooth paste a bit thicker than double cream.
6. Bring the fishy milk to the boil carefully stirring its quite easy to catch and burn it. Add the cornflour and stir until milk is bubbling and a thicker consistency. It should coat the back of the spoon. Quickly add in the cheeses and stir to combine.
7. If there are a few bits of cheese not dissolved don’t worry they will do so in the oven but you should now have a lovely thick cheese sauce.
8. Add salt and pepper to taste be careful with the salt the smoked fish is very salty. Remove the bay leaves.
9. Gently pour the cheese sauce over the fish and evenly distribute the prawns over the top.
10. Mash the potatoes with a large knob of butter and a spoon at a time evenly distribute over the top of the pie. Use a fork to fluff up and place in an oven gas mark 6. 180 for 30 minutes until the top is golden brown.
1. Jane loves to serve this with purple sprouting broccoli, steamed spinach or another dark green but choose the veg you love. This recipe is gluten free, as she uses cornflour to thicken the cheese sauce but please feel free to make your cheese sauce the traditional way using a roux.
As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.
Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
Add the chilli powder, milk and seasoning to taste.
Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.
Check the seasoning and serve with the spring onions on top.
You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party main, garnished with crushed new season potatoes, leeks and monk’s beard.
400g fish bones and heads, from the sea bass and red mullet
300g onions, finely chopped
300g carrots, finely chopped
2 sticks of celery, finely chopped
2 garlic cloves, crushed
50g tomato purée
150ml white wine
1 splash of Pernod Ricard (optional)
1l fish stock
1 pinch of saffron
Freshly ground black pepper
1 leek, sliced into 12 neat circles
12 cherry plum tomatoes, blanched and skinned
1 knob of butter
12 new potatoes
40g monks beard (a type of Mediterranean plant similar to samphire)
Begin by making the bouillon. Clean the fish bones and remove the gills from the heads by washing in running water until the water runs clear. Drain in a colander and give it a shake to remove any excess liquid. Pour a little olive oil in two large pans and place both over a medium heat.
Place the fish bones and heads in one pan and the onion, carrots, celery and garlic in the other. Cook both for 5 minutes, stirring regularly, then add the tomato purée to the vegetables. Deglaze the pan with the fish bones in with the white wine, then transfer the contents to the pan with the vegetables.
Add the Pernod (if using), fish stock and saffron and season with salt and pepper. Bring to a simmer then cook over a low heat for 2 hours, skimming off any scum, fat and oil that rises to the surface.
While the bouillon is simmering, prepare the mussels. Heat a little oil in a saucepan and sweat the shallot until translucent. Discard any mussels with open shells and add the rest into the pan. Give the pan a shake and add the white wine and parsley stalks. Cover and cook for 5 minutes or until the mussel shells open. Tip them into a colander set over a bowl to retain the liquor and leave to cool. Pour the liquor through a fine sieve into the bouillon and reserve the mussels until ready to serve.
Bring a pan of salted water to the boil and add the new potatoes. Cook for 15 minutes or until tender, then drain and refresh in iced water. When cool enough to handle, peel the potatoes then season and set aside for reheating later.
Once the bouillon has been simmering for a few hours remove from the heat and blitz with a hand blender until smooth. Pass through a fine sieve into a clean pan and reduce by one-third. Check for seasoning and set aside to reheat later.
Heat a knob of butter in a pan over a medium heat and add the leeks and monks beard. Add a pinch of salt and pour in just enough water to cover. Cook for 5 minutes until softened, then add the tomatoes and keep warm.
Place a frying pan over a medium heat and add a splash of oil. Season the fish fillets and cook skin-side down until crisp (about 5 minutes). Meanwhile, reheat the bouillon and add the mussels to warm through.
Place a separate frying pan over a medium heat. Pour in a splash of oil and add the potatoes, crushing them lightly in your hands as you do so. Flip the fish and continue to fry until just cooked.
Place the crushed potatoes in the centre of a bowl and lay the fish carefully on top. Arrange the leeks around the fillets and top with the tomatoes. Pour the bouillon gently around the fish and garnish with the monks beard. Alternatively, place the fish, leeks, tomatoes and monks beard into the pan with the bouillon and bring to the table with the crushed potatoes on the side. Serve immediately.
Jöro‘s Chef Director Luke French has created yet another stunning Christmas recipe for us. This is an impactful starter which is easily made ahead of time.
Luke chose Twisting Spirits Douglas Fir Gin to cure the wild sea trout. This gin is distilled over Douglas Fir pine needles which lend a unique, Christmassy aroma and flavour. The background flavours of the gin, grapefruit, lemon and cut grass, provide a lovely counter-balance to the oily goodness of the wild sea trout. Twisting Spirits forage for the Douglas Fir pine needles locally to their South Oxfordshire micro distillery. If you are looking for the perfect gift for gin lovers this Christmas look no further than Twisting Spirits’ Selection Gift Packs which include the Douglas Fir Gin, a Kaffir Lime & Lemongrass Gin and an Earl Grey Gin.
This recipe will help you get ahead at Christmas as it can (and should!) all be made before the day. The trout needs a few days to cure, so make sure you build time in for that and the linseed crackers can be baked and stored in an air-tight box for up to a week. If you haven’t got time to pickle your own vegetables make sure to pick up a jar of pickled vegetables to accompany the dish. Jöro’s recipe for pickled vegetables is very quick and easy, check it out here.
1 x 500/600g piece of wild sea trout, de-scaled and de-boned
1 bottle of Twisting Spirits Co. Douglas Fir Gin (available online, of course you can use any kind of gin, Douglas Fir just tastes like Christmas!)
100g sea salt
100g caster sugar
5 green juniper seeds
1 small branch of Douglas Fir (Christmas/pine tree), needles removed
1 jar pickled vegetables to serve.
2.5g table salt
20g potato starch
15g white sesame seeds
15g black sesame seeds
20g sunflower seeds
For the Trout:
Begin by scoring the skin of the trout every few centimetres but taking care not to cut into the flesh.
To cure the trout: add the salt, sugar, juniper and pine needles to the bowl of a food processor and blend to a fine powder. Pour into a bowl and add the gin liberally until a thick slurry is formed and the mixture is beautifully aromatic and boozy.
In a tray place a large but even layer of double lined cling film and then smother with an even layer of the cure mixture and then place the trout on top, followed by another layer of the cure mixture, then wrap tightly with the excess cling film and place the tray in the fridge and leave it for around 3 days, turning the fishy parcel over twice a day.
When it is ready the fish should be firm to the touch on the outside and tender throughout, to finish the preparation, carefully wash off the cure mixture under cold running water for 5 minutes, then dry well with kitchen towel, remove the skin and slice thinly and reserve in the fridge, covered.
For the Crackers:
Place the water and salt into a pan, using a handheld blender, gradually add the starch whilst blending until fully combined without lumps, if there are any lumps, pass through a fine sieve into a clean pan.
Place over a medium heat and add the seeds, stirring continuously until the mixture thickens to custard-like viscosity. Pour it onto a baking sheet lined with non-stick paper and bake in a pre-heated oven at 160C for 50-60 minutes until dry and crispy, then remove from the oven and allow to cool, break into desired sized pieces and store in an airtight container until needed.
I’ve got a feeling that this recipe might be a bit controversial because it isn’t a traditional kedgeree – this version of the dish doesn’t use the spices that you might find in other recipes. The result is that the sweet, smoky flavour of the fish really gets chance to shine! This kedgeree is a really family-friendly dish which is easy to prepare ahead.
We’ve included a picture of two types of smoked haddock – one bright yellow and the other plain. The yellow haddock is more traditional but the colour comes from a dye rather than the smoking process. I bought the un-dyed haddock used in this recipe from Ocado, it is kiln smoked rather than ‘liquid smoked’. The un-dyed haddock feels slightly less processed so I chose to use that over the dyed but it really does come down to personal preference!
4 rashers of streaky bacon, sliced into ‘lardons’ *omit to make this recipe pescatarian*
100g frozen peas
250g smoked haddock fillet
2 bay leaves
1 teaspoon peppercorns
250g cooked prawns
4 tablespoons yoghurt
4 large eggs
Handful chopped parsley
2 spring onions
Salt and freshly ground black pepper
Rinse the rice two or three times with cold water. Place rice in the 18cm saucepan with 600ml water, bring to the boil, cover and simmer for 10 minutes or until most of the water has gone. Turn off the heat and cover.
Meanwhile gently fry the onions until soft, adding the bacon and fry for a further 3 – 4 minutes until the bacon is cooked.
Place the haddock into a sauté pan with the milk, bay leaves and peppercorns. Bring to the boil, then remove from the heat and cover.
Pre-heat the oven to 180°C/350°F.
Boil eggs in the milk pan for 6 mins. Immediately as they are removed from the boil plunge the eggs under cold water to stop them cooking, remove the shells.
Drain the fish, discarding the milk, the bay leaves and the peppercorns. Remove any skin and flake into chunks.
In the sauté pan combine the rice, the onion, the bacon and the peas stir to combine.
Gently stir through the fish, prawns, yoghurt and half of the parsley.
Slice or break up the eggs and place sections on top of the rice.
Add a few knobs of butter to the top of the dish.
Bake in the oven for 10 – 15 minutes or until warmed through.
Remove from the oven, dress with the sliced spring onions and the remaining parsley. Add salt and pepper to taste then serve!
This is a great dish for serving at a party either ‘with drinks’ or as a starter. It can look pretty spectacular but it is so simple to prepare. Almost all the work is done ahead of time.
I do appreciate that raw fish isn’t for everyone but I love it and this is a fantastic way of showcasing the flavour and delicate texture of raw salmon. As a starter serve it with the Vodka Crème Fraîche, a smattering of baby salad leaves and some finely sliced cucumber and radish for a refreshing lift. As an appetizer it works wonderfully with the creme fraîche on a blinis! Garnish with a little parsley or dill.
We got some dirt under our fingers using our gorgeously fresh homegrown beetroot you can see above. Be sure to use a really fresh piece of salmon as well. To acknowledge Scottish Food Fortnight we bought a beautiful piece of Scottish salmon and sourced Holy Grass Vodka. Holy Grass is hand-crafted by Dunnet Bay Distillers. This is not necessarily vodka as you know it – smooth and fresh, infused with sweet Highland vapours I think I’ve found my new favourite spirit!
Written by Faye
Prep time: 15 minutes (plus 24-48 hours marinade)
For the salmon
1 side of salmon (skin & pin bones removed)
1 medium raw beetroot, grated (it is a good idea to wear gloves for this!)
1 tablespoon coriander seeds
1/2 tablespoon black peppercorns
2 tablespoons coarse sea salt
2 tablespoons granulated sugar
1 double shot of vodka
Zest of one lemon
For the crème fraîche
200ml crème fraîche
1 single shot of vodka
3 tablespoons horseradish
Pestle & mortar
Sharp knife for slicing
Place the salmon on some cling film and onto a tea towel or some kitchen roll.
Grind the coriander seeds and black peppercorns in a pestle and mortar.
Combine the spices with the beetroot, salt, sugar, vodka and lemon zest.
Spread the mixture over the top of the salmon and press down lightly.
Wrap well in cling film to keep all the juices in. You could also wrap the tea towel or the kitchen roll around the salmon so that it mops up any juices that might escape.
Place the salmon between two boards / trays and weigh down with cans or metal weights. Place the salmon into the fridge and leave for 24 – 48 hours.
Prepare the creme fraîche about an hour before serving – whisk the vodka and horseradish into the crème fraîche and chill for an hour.
Shortly before serving un-wrap the salmon and rinse of the marinade.
Slice the salmon very thinly and serve together with the crème fraiche.
Have you ever tried making your own pesto? It’s so simple, quick to make, fresh and you can substitute so many of the ingredients to suit what you have in your cupboards. Below are the various versions I have made finally settling on the Spinach and Basil Pesto.
Curly kale, hempseed, garlic, lemon and flax oil pesto (with and without adding a cup of basil) – This yielded nice results. Use the same amount of hempseeds as you would Pine nuts and 3-4 cups Kale. The hempseeds can be hard to find in UK supermarkets, but are very good for you and packed with protein. So if you’re interested in trying this, finding them online or at a health store is probably your best bet. Flax oil brings a lovely nutty flavour to pestos, but make sure not to heat any left over pesto made with flax oil because it should not be heated, however it will be ok if added to warm pasta.
Cavolo nero kale, hempseed, garlic, lemon and flax oil pesto (with and without adding a cup of basil) – I found this type of kale quite bitter, which was refreshing, but not my favourite of all the different types I tried. Make sure to remove the centre rib of this kale before adding it to the food processor.
Curly kale, Pine nuts, garlic, lemon and olive oil pesto – I found the pine nuts yielded a smoother pesto than the ones made with hemp-seeds as they seemed to break down more in the food processor.
Spinach, walnut, garlic, lemon and olive oil pesto – Tasty, not much different to the full recipe below.
Baked spaghetti squash with homemade pesto – This was absolutely delicious and a fabulous alternative to traditional spaghetti if you are going gluten free. A friend of mine brought a spaghetti squash over, we baked this in the oven (how to bake spaghetti squash) and mixed in some pesto. Since then I’ve looked everywhere in order to recreate it but can’t find them anymore, hence why this version didn’t make the final cut. Do keep your eye out for this squash next autumn though because they are a very tasty, low-carb alternative to spaghetti.
In the below recipe, I’ve used whole wheat organic pasta, wild salmon and limited the amount of Parmesan to a light sprinkling before serving in order to make this healthier.
I’ve also added spinach to the pesto which ups the usual vegetable content of pesto.
Peel the garlic and blitz it in the food processor until finely chopped.
Add the spinach, basil, lemon juice, pine nuts, salt, pepper, parmesan cheese and chilli flakes (if using). Blitz again a few times, then gradually start to add the olive oil. After it is slightly mixed, open the food processor and use the spatula to scrape down the edges of the bowl.
Continue to blitz the mixture until it is smooth. If you would like a more creamy pesto add 1-2 tablespoons of water and blitz until the desired smoothness is achieved.
Cooking Method – Salmon and Pasta
Preheat oven to 200°C and bring a medium to large saucepan with water on to boil.
Put the salmon fillets on a foil lined baking dish or on a tray, skin side down. Pat the salmon dry with a paper towel. Season lightly with salt and pepper then spread a heaped tablespoon of pesto onto the top of each fillet. Reserve the remaining pesto on one side for the pasta.
Transfer the salmon to the oven and bake for approximately 10-15 minutes. Salmon can cook quite quickly depending on its thickness, so keep an eye on it as it is done when it is easily flaked. At the same time, start your pasta in the boiling water and cook according to instructions on packaging.
Strain the pasta when it has reached desirable tenderness and mix in the remaining pesto. Serve the pasta in pasta bowls or plates.
Remove the salmon from the oven when ready and place on top of the pasta to serve. Sprinkle lightly with Parmesan cheese and enjoy!
This soup, based on a recipe in the Rebar Modern Food Cookbook called the Thai Dragon Bowl, is great because it’s simple and very versatile. I’ve made it so many times with different variations so I’d recommend experimenting with the ingredients to suit your fancy or what you have to hand.
I increased the quantity of curry paste in the stock to make it more flavourful and spicy too. I also added the shallots as well as the scallops but you could easily change these for prawns or a seared steak, sliced after frying. This is the first time I’ve made this soup with Thai Basil, if you can’t source Thai basil then Italian basil will be fine but the Thai basil does add a unique peppery, liquorice flavour.
I’d also like to introduce my new little side kick, Luna who enjoyed a piece of pak choi as I cooked.
3 lemongrass stalks, top 2 inches trimmed off and the remainder finely sliced
3 tablespoons galangal or ginger, finely chopped
3 garlic cloves, finely chopped
1 tablespoon coconut oil (can replace with groundnut or vegetable oil)
4 shallots, finely sliced
1-2 tablespoons red curry paste to taste
2 tablespoons palm sugar
3 tablespoons light soy sauce
60ml fish sauce
250ml coconut milk (optional or use less for a healthier option or light coconut milk)
juice of one lime
150g noodles (thick rice or udon noodles)
200g firm tofu, cut into 1-2cm cubes
2 tablespoons unsalted butter
4 Kaffir lime leaves, stems removed and finely sliced
200g of pak choi, chopped
1 bunch spring onions, finely chopped into diagonal rounds
200g of cherry or plum tomatoes, cut into quarters
60g fresh coriander, stems removed and chopped
120g Thai basil leaves, roughly torn
2-4 Thai red or green chillis, finely chopped
Heat the stock in the stockpot and bring to a gentle simmer before adding the lemongrass, galangal and garlic. Leave to simmer for 15 minutes then strain the stock through a sieve into a medium bowl.
Return the stockpot to the hob over a medium heat and add the coconut oil. Once melted add the shallots and gently fry until translucent, but not brown. At this point, return the stock to the pan and bring to a gentle simmer again.
Stir in the curry paste, palm sugar, soy sauce and fish sauce and simmer for a further 5 minutes. Add the coconut milk and more soy sauce or fish sauce if desired.
Now add the noodles, tofu, kaffir lime leaves and cook for about 5 minutes or until the noodles are ready.
After about halfway through the cooking time of the noodles, add the pak choi.
Meanwhile, in the frying pan heat 2 tablespoons of butter until it starts to bubble then add the scallops flat side down, cook for around 2 minutes per side until slightly browned being careful not to overcook them.
Once the noodles are tender add the spring onions, tomatoes, lime juice, coriander, and Thai basil. Stir well and serve immediately with 3 scallops per bowl and sliced chilli rounds.
Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
Rub a little olive oil over the top to seal the flavours.
Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
the fennel. Retain & finely chop herb tops for dressing.
Slice the sundried tomatoes.
Bring a saucepan of salted water to a rapid rolling boil.
Heat the frying pan to a medium heat with a little olive oil.
For the Bream
Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
(Meanwhile, start the directions below for the fennel.)
Turn the fish over and fry on the flesh side for 1-2 minutes.
For the Fennel
Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
or two minutes to slightly soften the fennel.
Drain and dry the fennel on kitchen paper or a clean tea towel.
Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.
Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
dish with the herb tops for extra flavour. Serve & enjoy!