Category Archives: Fish

Lovely leek and broccoli fish pie

This is, hands down, the tastiest fish pie I’ve ever had. It is more of a work-day dinner than a dinner-party piece, but it is just tasty-gorgeous. It is from the Donna Hay magazine which is worth every penny of the £5.20 an issue I pay for it.

Ingredients

200g fresh sourdough crumbs (I keep a bag of left-over sourdough pre-grated in the freezer then you can use it when you want)

Half a bunch of tarragon (so about 12-15g)

150g unsalted butter, melted

salt and pepper

2 leeks, white part only, thinly sliced

2 cloves of garlic, crushed

300g broccoli florets, cut into smaller florets

800g of thereabouts of firm fish (fresh not frozen as in it can’t be cooked from frozen!). I have used all cod, or a combo of cod and salmon and smoked haddock. See what you like. Cut it into 3cm pieces – this is important as it gets only 10 mins in the oven.

1 tablespoon of plain flour

250g sour cream

2 tablespoons of Dijon mustard

125ml water

Method

Oven to 200C. Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine. Then place on a large oven tray and cook for ten minutes – until golden.

While the breadcrumbs are toasting, heat the rest of the butter in a large ovenproof pan over a high heat – the pan will eventually go in the oven with the whole fish pie in it. Add the leek, garlic and broccoli to this pan and cook, uncovered, for about five minutes or until the veg is softened.

In a separate bowl, place the fish, flour and more salt and pepper and toss to combine. Add this fish mixture, the remaining tarragon, the sour cream, mustard and water to the pan and stir to combine. Top with the breadcrumbs and cook in the oven for another ten minutes in the oven until golden brown and the fish is cooked through.

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I serve this with peas. It is so much tastier than you think it’s going to be.

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I want to say “my children lap this up.” But they pretty much hate it. But I still make it.

(Don’t forget how good leeks and garlic are for gut bacteria!)

 

 

 

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A simple paella

Spanish folk: don’t judge me too harshly. I know this isn’t authentic. But it’s still delicious.

I first ate paella when I went to Spain with my homegirls, aged 18. What a holiday we had. Insane. Six girls in a non-tourist region of Spain…there was this little restaurant which made absolutely fantastic paella. And chips. The best chips and the best paella. I absolutely adore dishes that you can eat with just a folk, and not have to worry about gristle or bones or fat or nasty bits. Okay so we did have to shell the huge prawns that sat atop their rice deathbed, but stuff like that doesn’t scare me. This recipe doesn’t use shell on prawns so you can sit, cross-legged on the sofa and eat this with one hand, preferably with a fork in it.

Before this, I had never attempted to make paella at home. It seemed so scary, and it involved paella pans that you had to treat with love and care, lest they rust. Then I saw this recipe in Donna Hay’s Simple Dinners and we made it and we loved it. My children aren’t so mad on it, but the beauty of this dish (and oh there are so many beauties to it) is that you can pick out the bits you don’t like and eat those you do.

This is the perfect dish for when you don’t really know what to eat (meat? fish?) and don’t have much time, but still want something relatively healthy and comforting. If you ate everything in it you could get those ‘seafood pie’ mixes from the frozen compartments.  We don’t because my partner can’t eat bi-valves and those things usually have tons of mussels in them. But we did, as sharp eyed readers may note, add squid rings into this one.

Don’t be tempted to use chicken breast meat, it’s all about the tasty thigh meat here.

What you need for four good portions:

1 red onion which you have sliced

1 teaspoon of dried chilli flakes (leave out for those that don’t like it)

1 teaspoon of smoked paprika

Half or so of a chorizo, it really depends how much you like it and what you’ve got

4-6 chicken thighs, de-boned, skin off, made all nice so you can just eat them without fear of scary stuff and cut into bite-sized chunks

250g short grain rice (no expensive paella rice, you don’t need it, but it must be short grain not wild or basmati or anything healthy, save that for another time)

1 litre of chicken stock

A quantity of raw prawns, again depends how much you like them. We use about 150g

A handful of coriander leaves, chopped up

200g or so of cherry tomatoes, halved

Lemon wedges

What you do:

Heat a large, deep non-stick frying pan over a good strong heat. add the onion, chilli if using, paprika and chorizo and cook for 3-5 minutes until it’s all golden looking. Now add the chicken and cook for five minutes, turning it so that all sides get lightly browned. Add the rice and stir until all coated, now add the stock and bring to the boil and cook for ten minutes. Add the prawns and cook for a further five minutes until they are pink and the rice is tender. Serve with the coriander sprinkled on top and the cherry tomatoes and a lemon wedge each.

Roast sea bass, with lovely potatoes and vegetables, all done in one tray

This is a deceptive recipe, taken from the BBC Good Food magazine last year. Deceptive because, despite the relatively simplicity of ingredients, everything mixes together to produce something rather good, rather, as my friend Linda would hate me to say, lovely.

(She is not keen on the word lovely, and now, every time I use it, I think of her and the disdain she must hold me in for not thinking of something better, but, to me, when you need to say something is lovely there is no better word.)

Anyway. The price of seabass doesn’t make this a cheap dish*; nevertheless, what you get is something very tasty and that needs very little further accompaniment, save for some green vegtables. So it’s not the world’s most expensive dish, either, and, I would suggest, you can make this for an alternative to a ‘big roast’ for someone who doesn’t eat meat, or is gluten free, and they wouldn’t feel in any way cheated.

You can, and I have, substituted sea bass for cod – as you can see in my picture where there is a mix of the two – but the bass has the edge here in delicate flavour.

This recipe is for two, but you can double or treble it at will.

300g of red skinned potatoes. Important, the flavour of the potatoes is a valuable scaffold to this dish. Wash and dry the potatoes, you don’t peel them, and then slice them very thinly (don’t be a wuss, you don’t need a mandoline) into rounds.

1 red pepper cut into slices

2 tablespoons of olive oil

1 rosemary sprig, you’re meant to remove the leaves and chop finely. I go into the garden, pick two or three sprigs and shove them in. This does, however, mean that when I made this recently, my youngest asked why I’d put the Christmas tree in the dinner.

2 sea bass fillets

25g pitted black olives, sliced or halved

half a lemon, thinly sliced

basil leaves to scatter (don’t fret if you don’t have them, the dish can survive without)

You need a large baking dish. Note that if you are making this for lots of people, you need lots of oven capacity, and more than one baking tray, as it’s important you space out the potatoes so they crisp up. This doesn’t mean each and every slice needs its own zone, but they shouldn’t be crammed together – gently overlapping is what you’re aiming for. The more crammed together they are, the less the moisture can evaporate and the soggier the potatoes will be. You want something that’s crisp on the outside, soft on the inside and for this to happen the potatoes need space, man.

Oven to 180C.

Lay the sliced potatoes onto the baking tray with the pepper slices. Drizzle over one tablespoon of the oil and scatter over the rosemary, add a pinch of salt and a good grinding (snigger) of pepper. Toss everything together, rearrange so that they take up the maximum amount of tray space and aren’t all bunched together and roast in the oven for 25 minutes. Turn over half way through. If the edges aren’t brown, give it a bit longer than 25 mins.

Then, arrange the fish fillets on top of the potatoes, scatter over the olives, and place lemon slices on each fillet. Drizzle the fish with the remaining oil.

Roast for a further 7-8 minutes and you’re done.

*Waitrose sells frozen farmed seabass fillets for £4.39 for two (at time of going to press).