Recipes – George Hughes Fishmonger https://georgehughesfishmonger.com George Hughes Fishmonger Wed, 23 Mar 2022 13:15:37 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://georgehughesfishmonger.com/wp-content/uploads/2022/04/Method-Draw-Image-150x150.png Recipes – George Hughes Fishmonger https://georgehughesfishmonger.com 32 32 From Cullen skink to kedgeree – all hail the humble haddock https://georgehughesfishmonger.com/from-cullen-skink-to-kedgeree-all-hail-the-humble-haddock/ Wed, 04 Apr 2018 15:37:32 +0000 http://www.georgehughesfishmonger.com/?p=2135 Seeing as we’re giving away 500g of free haddock fillets with all orders over £60 until Sunday 15 April it’s only right that we offer you some ideas for how to cook the stuff, right? Right.

We’re all for keeping it simple – a fussy hand spoils the simple pleasures of fish more often than not. The best course of action is to let the ingredients do the work, and with our super-fresh smoked haddock you’re on the right road before you’ve even lifted a finger.

Whether you’re after a spicy main course, a velvety soup or a warming one-pot meal, you’ll find something to light your fire here.

Smoked haddock gratin
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 6
A comforting one-pot dish comprising smoked fish, bacon, potatoes and creme fraiche
Ingredients
  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion, finely sliced
  • Half a small pack thyme, leaves only
  • 1kg baking potatoes, washed and sliced
  • 350g skinless smoked haddock, cut into large chunks
  • 300ml half-fat creme fraiche
  • Crisp green salad, to serve
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
  2. When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
Kedgeree
Author: Delicious Magazine
Prep time:
Cook time:
Total time:
Serves: 4
A simple dish of smoked haddock and spiced rice that began life as breakfast in India in the days of the British Raj
Ingredients
  • 1 tbsp olive oil
  • 1 tsp each cumin and fennel seeds, lightly crushed
  • 1 small onion, finely chopped
  • 200g basmati rice
  • 150g frozen garden peas
  • 300g undyed smoked haddock fillets, skinned
  • 15g butter
  • 2 medium eggs
  • 5 tbsp single cream
  • Small handful chopped fresh flatleaf parsley (optional)
Instructions
  1. Heat the oil in a medium non-stick saucepan over a low heat and sauté the spices and onion for 5 minutes, until softened.
  2. Rinse the rice under cold running water until the water runs clear, then tip into the saucepan and stir until coated in the oil. Pour over 400ml cold water and scatter with the frozen peas. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover with a tight-fitting lid and cook over the lowest heat possible for 12 minutes.
  3. Meanwhile, place 2 eggs in a small pan of cold water. Bring to the boil and boil for 6 minutes. Remove and set aside to cool slightly. Remove the shells and cut the eggs into quarters.
  4. Remove the lid from the kedgeree pan and turn the heat right up to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well with salt and pepper to taste. Top with the egg quarters and parsley, if using, to serve.
Cullen skink
Author: The Hairy Bikers
Prep time:
Cook time:
Total time:
Serves: 4
A classic Scottish soup with smoked haddock, leeks and potato
Ingredients
  • FOR THE STOCK
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 2 fennel bulbs, roughly chopped
  • 250ml oz white wine
  • 500g smoked haddock
  • 750ml water
  • FOR THE SOUP
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, finely chopped
  • 2 shallots, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 300g potatoes, peeled, chopped
  • 500m double cream
  • 1 tbsp finely chopped fresh parsley
  • pinch freshly grated nutmeg
Instructions
  1. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
  2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
  3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
  4. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
  5. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
  6. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.
]]> Fish Recipes for Good Friday https://georgehughesfishmonger.com/fish-recipes-for-good-friday/ Mon, 26 Mar 2018 06:00:08 +0000 http://www.georgehughesfishmonger.com/?p=2121 Good Friday marks the anniversary of the crucifixion of Jesus Christ and traditionally people of faith would eat fish rather than meat out of respect. These days of course an increasing number of people are not religious but many will follow the centuries-old practice of making dinner with fish rather than beef, lamb, chicken or the flesh of other warm-blooded animals.

Ahead of Good Friday we’ve found two recipes you can ponder for the big family meal at the end of the week.

Grilled or roasted monkfish with black olive sauce and lemon mash

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours.

Grilled or roasted monkfish with black olive sauce and lemon mash
Author: Jamie Oliver
Cook time:
Total time:
Serves: 4
Ingredients
  • Sea salt
  • 2 lemons, zest of, plus a little juice
  • 1 sprig fresh rosemary, leaves picked
  • 4 x 200g monkfish fillets
  • 2 bunches rocket, washed and drained
  • FOR THE BLACK OLIVE SAUCE
  • 2 large handfuls black olives, stoned and very roughly chopped
  • ½ fresh red chilli, deseeded and finely chopped
  • 1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
  • 1 heart celery, yellow leaves chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 lemon, juice of
  • Freshly ground black pepper
  • 2 slugs extra virgin olive oil
  • Balsamic vinegar
  • FOR THE LEMON MASH
  • 1kg floury potatoes
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Milk
  • 1 lemon, juice of
Instructions
  1. In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
  2. Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
  3. If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
  4. Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. If it needs thinning with a little extra milk, feel free.
  5. To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
  6. To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper.

Giorgio Locatelli’s cod, parsley sauce and lentils

This recipe uses seasonal vegetables and will comfortably feed a family of four.

Giorgio Locatelli’s cod, parsley sauce and lentils
Author: Delicious Magazine
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 thick skinless cod fillets, about 220g each
  • 3 tbsp vegetable oil
  • 50g unsalted butter, diced
  • FOR THE LENTILS
  • 250g brown or green lentils (preferably castelluccio)
  • 2 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 small leek, finely chopped
  • 100g piece unsmoked pancetta
  • Fresh rosemary sprig
  • 2 bay leaves
  • Small bunch fresh sage
  • 1.5 litres vegetable stock
  • Small handful fresh flatleaf parsley, chopped
  • 50g unsalted butter, diced
  • FOR THE PARSLEY SAUCE
  • Small bunch fresh parsley
  • 100ml extra-virgin olive oil for the salad dressing (makes 375ml)
  • ½ tsp salt
  • 3 tbsp red wine vinegar
  • 2 tbsp white wine vinegar
  • 300ml extra-virgin olive oil
  • FOR THE BROCCOLI AND ALMOND SALAD
  • 1 broccoli, cut into small florets
  • 1 tbsp chilli oil (see tips)
  • ½ tbsp garlic oil (see tips)
  • 1 red chilli, cut into fine strips
  • 1 green chilli, cut into fine strips
  • 100g whole blanched almonds: toast in a dry pan, then roughly chop 25g (keep the rest whole)
Instructions
  1. For the lentils: put in a medium bowl and cover with cold water. Set aside for 30 minutes, then drain.
  2. Heat the 2 tbsp olive oil in a large pan and add the chopped onion, carrot, celery, leek and the pancetta. Cook for 10-15 minutes until the veg are soft but not coloured.
  3. Tie the rosemary, bay leaves and sage together with string and add to the pan with the lentils. Cook for 3-4 minutes, stirring, until the lentils start to stick to the base of the pan. Don’t season at this point, as salt will make the lentils harden.
  4. Add around a litre of vegetable stock (enough to cover the lentils by 2cm) and keep the rest hot on the hob in case you need it. Bring the pan to the boil, then turn down the heat and simmer for 45 minutes until the lentils are soft, adding more stock if they get too dry. Remove and discard the pancetta (see tips) and herbs, then set aside; keep the stock warm.
  5. For the parsley sauce, put the bunch of parsley and 100ml olive oil in a mini food processor and pulse to a green sauce (or pound in a pestle and mortar or finely chop by hand).
  6. For the dressing, put the salt in a bowl, then add the vinegars and stir to dissolve the salt. Whisk in the olive oil and 4 tbsp cold water until the mixture emulsifies (see make ahead).
  7. For the salad, bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes, depending on the size of the florets. Drain, then put into iced water to stop the broccoli cooking and keep its bright colour.
  8. Drain the broccoli and dry on kitchen paper. Put the chilli oil and garlic oil (see tips) in a large pan over a medium heat. Add the broccoli and toss to warm, then put in a serving dish and toss with the chilli strips and 25ml of the dressing. Scatter over all the almonds.
  9. Season the fish well. Heat 2 non-stick frying pans (or use one large pan) and divide the vegetable oil between them. When smoking hot, put in the fish fillets, skin-side down; press them down with a fish slice and check underneath every now and then – the skin should turn crisp and golden. The flesh will begin to turn opaque in 4-5 minutes. When it’s white almost all the way through, turn the fish over. Add the butter to the pan(s).
  10. When the butter is foaming, put the lentils back on the heat. They should have a risotto consistency, so if necessary add a bit of the reserved hot stock or drain off some liquid. Add the chopped parsley and stir in the butter. Season.
  11. Spoon the lentils onto the plates. Tilt the fish pan(s) towards you so you can spoon the buttery juices over the fish, then put a piece on top of each serving of lentils. Drizzle with the parsley sauce, then serve with the broccoli salad.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

shop online

]]> Fish & Seafood Recipes for St David’s Day https://georgehughesfishmonger.com/fish-seafood-recipes-for-st-davids-day/ Tue, 27 Feb 2018 12:35:42 +0000 http://www.georgehughesfishmonger.com/?p=2111 St David’s Day is a perfect time to celebrate Welsh Food – whether you want to go for classic recipes or something with a modern twist, we’ve selected 3 recipes that all fish & seafood lovers can enjoy on St David’s Day!

St David’s Day Risotto

A light and creamy risotto that’s simple and elegant – easy to make too! Would also work well with other firm white fish such as cod or halibut.

St David’s Day Risotto
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 smoked haddock fillets (about 200g each)
  • 1 leek, trimmed and sliced
  • Small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • Handful chives, chopped to serve, optional
Instructions
  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.
  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.
  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

Smoked Haddock Rarebit

A quick recipe that’s delicious & comforting! Try it with other smoked fish such as smoked mackerel or even salmon!

Fish & Seafood Recipes for St David’s Day
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 300g smoked haddock
  • 100ml full-fat milk
  • 25g butter
  • 25g flour
  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar
  • 2 chunky slices country-style loaf, lightly toasted
Instructions
  1. Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.
  2. Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
  3. Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

Crab & Leek Tart

Leek is the official emblem of Wales and it’s also an ingredient that goes very well with fish & seafood! This delicious crab & leek tart can be eaten hot or cold and would make a fantastic light lunch!

Fish & Seafood Recipes for St David’s Day
Author: The Hairy Bikers
Serves: 6
Ingredients
  • For the pastry:
  • 100g plain flour, plus extra for rolling
  • 100g wholemeal flour
  • 125g cold butter, cubed
  • 1 free-range egg, beaten
  • For the filling:
  • Knob of butter
  • 2 medium leeks, trimmed, sliced thinly
  • 50g butter
  • 300ml half-fat crème fraîche
  • 3 free-range eggs, beaten
  • 100g fresh brown crab meat
  • Pinch sea salt flakes
  • 100g fresh white crab meat
  • 50g mature cheddar, finely grated
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
  3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.
  4. Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.
  5. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.
  6. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.
  7. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème fraiche mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
  8. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

shop online

]]> 3 Date Night Recipes https://georgehughesfishmonger.com/3-date-night-recipes/ Tue, 13 Feb 2018 11:06:45 +0000 http://www.georgehughesfishmonger.com/?p=2085 Whether you are celebrating something or just want to spend some time with a loved one, why not make it extra special by cooking a meal at home? There are plenty of recipes that are quite easy to make but will still taste delicious and look great too! Here are 3 recipes that we think would be perfect for a romantic meal!

Prawn Fra Diavolo For Two

Keep it simple and light with this healthier version of an Italian classic – still full of flavours and incredibly tasty! If using cooked prawns, adjust cooking time so you don’t overcook them. Serve with a side salad or your favourite greens.

Prawn Fra Diavolo For Two
Author: EatWell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 115g whole-wheat penne (about 1½ cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion, sliced
  • ½ medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 can chopped tomatoes
  • 225g raw prawns, peeled and deveined
Instructions
  1. Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.
  2. Meanwhile, heat oil in a medium pan over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.
  3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide between 2 pasta bowls and top with the remaining prawns and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Honey & Orange Roasted Seabass

This simple and elegant dish is perfect if you don’t want to spend a lot of time cooking dinner but still want a satisfying meal. The recipe calls for seabass but other white fish would work well too – try cod, haddock, halibut, sea bream or lemon sole!

Honey & Orange Roasted Seabass
Author: Katy Gilhooly
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 sea bass fillets (or other white fish such as cod, haddock)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

Salmon & Leek Parcels

Date night is all about enjoying tasty food and spending time with your loved one – not spending all your time in the kitchen! Try this easy salmon parcels for a tasty dinner with minimal prep time.

Salmon & Leek Parcel
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 250g leek (about 3 small ones), thinly sliced
  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
  • 2-3 tsp capers
  • baby potatoes and wilted spinach, to serve (optional)
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
]]> Recipes for 2 – Perfect to Treat a Loved One https://georgehughesfishmonger.com/recipes-for-2-perfect-treat-loved-one/ Tue, 06 Feb 2018 15:27:23 +0000 http://www.georgehughesfishmonger.com/?p=2062 Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
Author: Doug Ducap
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook’s notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.
  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.
  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop – if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
Author: Barney Desmazery
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
Author: Erin McDowell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you’re using fresh live lobster, check out our cooking and preparation guides.
  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.
  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.
  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.
  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.
  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
]]> How to Use Cooked Prawns – 3 Recipes https://georgehughesfishmonger.com/how-to-use-cooked-prawns-3-recipes/ Wed, 31 Jan 2018 11:34:23 +0000 http://www.georgehughesfishmonger.com/?p=2054 Last week, we detailed 3 methods so you can safely defrost frozen prawns and explained why keeping prawns frozen is the best way to preserve freshness and quality.

Our prawns are already peeled and cooked so they’re very easy to incorporate into your dishes. If a recipe calls for raw prawns, you can still use cooked prawns and adapt cooking time so that they’re just heated through but not overcooked.

Here are 3 recipes using cooked prawns that we think would be great to try. They’re very easy and can be on your table in next to no time!

Prawn Bruschetta

prawns_bruschetta

Prawn Bruschetta Recipe
Author: Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Bruschetta can be a great a quick snack or light lunch, served with a side salad of your choice or something more substantial if you’re hungry. They can be topped with virtually anything but we like the association of prawns and lemony fennel.
Ingredients
  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • Zest and juice of ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • Handful rocket
Instructions
  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred.
  3. Rub one side of each slice of bread with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

Prawn Jalfrezi

prawn curry

Prawn Jalfrezi
Author: Sara Buenfeld
Prep time:
Cook time:
Total time:
Serves: 2
This recipe uses many spices which makes the dish very flavourful – just make sure to adapt the spiciness to your liking by increasing or reducing the amount of chilli used.
Ingredients
  • 2 tsp rapeseed oil
  • 2 medium onions, chopped
  • Thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don’t like it too spicy)
  • 400g can chopped tomato
  • A squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • A small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • Minty yogurt or chutney, to serve (optional)
Instructions
  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour.
  2. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).
  3. Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
  4. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

Prawn Pasta Salad

Prawn Pasta Salad
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 4
Pasta salads can easily be made in larger batches so you can have some on the next day. Cooked prawns are a quick way to add some protein to your pasta salad so it keeps you fuller for longer. Enjoy hot or cold!
Ingredients
  • 350g pasta
  • 200g green beans halved
  • 100g pesto
  • 140g light crème fraîche
  • 200g cooked king prawns
  • Zest 1 lemon, juice of ½
  • 50g pine nuts
  • 70g bag rocket
Instructions
  1. Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
  2. Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well.
  3. If the sauce is a little thick, add a splash of the pasta water. When you’re ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.
]]> Healthy Fish Recipes to Kick-Start the Year https://georgehughesfishmonger.com/healthy-fish-recipes-kickstart-year/ Tue, 09 Jan 2018 12:28:42 +0000 http://www.georgehughesfishmonger.com/?p=2017 Cooking healthy meals that taste great doesn’t have to be time-consuming or be difficult. If you find yourself reaching for convenient options when short on time, try one of these 3 recipes. These meals can be ready in under 30 minutes, are delicious, filling AND healthy! Great options for lighter meals after a busy Festive period.

White Fish with Spiced Lentils

White Fish with Spiced Lentils
Author: Good Food
Prep time:
Cook time:
Total time:
Serves: 4
A flavoursome dinner that can be ready in under half an hour. Feel free to adjust the spice level to your taste! You can use any white fish you like, we’ve included a few options in the recipe.
Ingredients
  • 1 lime, cut into quarters
  • 3 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 1 tbsp medium curry powder
  • 1 tbsp tomato purée
  • 400g can green or brown lentils, drained, rinsed, then drained again
  • 2 tbsp mango chutney, plus extra to serve
  • 4 x 140g white fish fillets such as cod, haddock, halibut, lemon sole or seabass
Instructions
  1. Finely chop one of the lime quarters, including the skin.
  2. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another minute.
  3. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
  4. Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through.
  5. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.

Grilled Mackerel Salad

Grilled Mackerel Salad
Author: Delicious. Magazine
Prep time:
Cook time:
Total time:
Serves: 4
Good fats are an important part of a healthy diet and oily fish such as Mackerel is a great way to get more of these! Aim for at least one portion of oily fish per week, such as salmon, mackerel, herring, kippers, trout or tuna.
Ingredients
  • 4 smoked mackerel fillets
  • Olive oil for drizzling
  • 170g sourdough bread, roughly torn into pieces
  • 200g green beans
  • 4 tbsp fresh green pesto
  • Juice 1 lemon
  • 100g pitted black olives
  • 340g cherry tomatoes halved
  • 100g rocket
  • Bunch fresh flatleaf parsley, finely chopped
Instructions
  1. Heat the grill to medium. Put the mackerel fillets, skin-side up, on a large baking sheet. Brush with oil and season with salt and pepper. Add the sourdough pieces to the baking sheet, drizzle a little oil over the bread, then cook under the grill for 6-8 minutes, turning the bread once, until the mackerel is heated through and the bread is crisp and golden.
  2. Meanwhile, bring a pan of water to the boil, then add the green beans. Cook for 3-4 minutes, drain and run under cold water. In a small bowl, mix the pesto with half the lemon juice and 2 tbsp cold water.
  3. Put the bread, green beans, olives, tomatoes, pesto mix, rocket and parsley in a large mixing bowl and toss together thoroughly. Season to taste (you may want a little more lemon juice), then serve with the mackerel.

Salmon & Asparagus Frittata

Salmon & Asparagus Frittata
Author: SELF
Serves: 4
A frittata is a perfect way to feed a family with a simple and filling meal that’s healthy! You can use your favourite vegetables and serve with a side salad. It’s also easy to pack for lunch!
Ingredients
  • 340g red potatoes, cut into 1/2-inch cubes
  • 6 whole eggs, lightly beaten
  • 3 egg whites, lightly beaten
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 tsp dried oregano
  • 220g asparagus, trimmed and cut into 3/4-inch pieces
  • 340g salmon fillet, skin removed, cut into bite-size pieces
Instructions
  1. Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain.
  2. Heat grill to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12″ ovenproof nonstick frying pan over medium-high heat.
  3. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes.
  4. Pour egg mixture into frying pan; reduce heat to low. Cook, stirring occasionally until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes.
  5. Transfer pan to grill and cook until golden, 2 to 3 minutes. Remove from grill and slice into 4 wedges; serve.
]]> Last Minute Christmas Canapes with Smoked Salmon https://georgehughesfishmonger.com/last-minute-christmas-canapes-with-smoked-salmon/ Tue, 19 Dec 2017 12:05:37 +0000 http://www.georgehughesfishmonger.com/?p=2006 It’s the last few days before Christmas and some of us are still planning for the big day! If you’re looking for ideas for appetisers or canapes, don’t panic, we’ve got you covered!

Smoked salmon is a tasty treat, it can be used in a wide variety of recipes and can be an ally of choice when looking for quick and easy canapes that will impress your guests this Christmas. These can also be perfect for New Year’s Eve if you’re hosting a party!

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels
Author: In The Playroom
This recipe makes about 12 pinwheels.
Ingredients
  • 200g Smoked Salmon slices
  • 150g Cream Cheese
  • 1 small pack of fresh dill
Instructions
  1. On a chopping board lay out the smoked salmon slices.
  2. Spread the cream cheese over the surface of the fish.
  3. Starting from the top edge, carefully roll the smoked salmon and cheese up to make a long sausage
  4. Place into freezer-proof container and pop into the freezer for 20 minutes to firm up.
  5. With a very sharp knife gently cut – using a sawing acting – down the roll at 2 cm intervals (wiping the knife on a paper town between slices).
  6. Arrange the wheels on a serving plate and sprinkle with chopped dill.

Smoked Salmon Blinis

Smoked Salmon Blinis
Author: Smiths of Smithfield
To save time, this recipe uses shop-bought blinis but if you have more time feel free to make them yourself! This recipe makes about 20 -24 blinis.
Ingredients
  • 1 lemon, zest and juice only
  • 200g smoked salmon
  • 20-24 ready-made cocktail blinis
  • 1 small shallot, finely chopped
  • 142ml soured cream
  • small bunch fresh dill
  • freshly ground black pepper
Instructions
  1. Use a lemon zester or a peeler to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.
  2. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.
  3. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
  4. Add the finely chopped shallot and mix well.
  5. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.

Smoked Salmon & Guacamole

Smoked Salmon & Guacamole Shots
Author: Delicious. Mag
Serves: 6
Serve these canapes with your choice of crackers or grissini.
Ingredients
  • 340g sliced smoked salmon
  • 100g cream cheese
  • 200ml carton crème fraîche
  • Finely grated zest of 1 lime and the juice of 2 limes
  • 2 ripe avocados
  • Small handful of chopped fresh coriander, plus extra leaves to garnish
Instructions
  1. To prepare: Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.
  2. Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.
  3. Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.
  4. To serve: Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.
]]> Christmas Centrepiece Recipe – Two-Fish Roast https://georgehughesfishmonger.com/christmas-centrepiece-recipe-2-fish-roast/ Tue, 05 Dec 2017 10:40:14 +0000 http://www.georgehughesfishmonger.com/?p=1987 Whether you love fish and want to place it at the centre of your Christmas dinner or just want something a bit different from Turkey this Christmas, here’s just the recipe for you! This 2-fish roast is easy to make and has a real wow factor!

2-Fish Roast Recipe
Author: Jane Curran
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 300g fillet smoked haddock, skinned
  • 125g softened butter
  • 5tbsp chopped flat-leaf parsley
  • 2 x 500g tail-end fillets of salmon, skin on
  • 1 lemon, sliced
  • 3 large bay leaves
  • You will also need butcher’s string.
Instructions
  1. Lightly poach the smoked haddock in simmering water for just 5 mins. Remove to kitchen paper to drain off excess water.
  2. Mix together the butter and parsley with plenty of seasoning. Cut 5-6 pieces of string around 35cm long – you can trim them later. Lay them out on a board then put one fillet of salmon, skin side down, on top. Jiggle the string so each piece is evenly spaced along the fish.
  3. Dot half the parsley butter along the centre of the salmon. Carefully put the haddock on top. Dot the remaining parsley butter along the centre then put the other salmon fillet on top, skin side up.
  4. Lay the lemon slices and bay leaves along the top then tie the string. You can now leave the fish covered in the fridge (overnight is fine as long as your salmon is spankingly fresh).
  5. Heat the oven to 200C. Put the fish into a shallow ovenproof dish and roast for 45 mins. Serve with the butter sauce. To carve, snip off the string and slice through with a very sharp knife.

Think you’ll be sticking to turkey this Christmas? Try this delicious oyster stuffing recipe!

]]> Indulgent Smoked Haddock Gratin Recipe https://georgehughesfishmonger.com/indulgent-smoked-haddock-gratin-recipe/ Tue, 28 Nov 2017 12:11:36 +0000 http://www.georgehughesfishmonger.com/?p=1968 There are times when nothing but comfort food will do. This haddock gratin recipe is rich and creamy, perfect to warm up on a cold night and a super easy way to feed a family. Smoked haddock is perfect for this recipe but you could also use a fish pie mix or any firm fish of your choice such as salmon, cod or halibut. This dish can easily become a firm family favourite!

fish gratin

Smoked Haddock Gratin
Author: Barney Desmazery
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 500g leaf spinach
  • Butter, for greasing
  • About 500g smoked haddock, skinned and cut into chunks
  • 12 cherry tomatoes
  • For the topping:
  • 200ml double cream or crème fraîche
  • Juice of ½ lemon
  • 100g cheddar cheese, grated
  • 2 spring onions, sliced
  • Small nutmeg. grated
  • Handful dried breadcrumbs
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible.
  2. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets. Nestle the tomatoes among the haddock fillets.
  3. Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach.
  4. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled, finish for a few mins under a hot grill. Serve straight from the dish.
]]> Easy Fish Stew Recipe https://georgehughesfishmonger.com/easy-fish-stew-recipe/ Tue, 21 Nov 2017 10:57:04 +0000 http://www.georgehughesfishmonger.com/?p=1954 Fish stew is a very comforting dish that feels hearty without being heavy – it only requires a few ingredients, taste can be adjusted to your own preferences and it’s also great if you’re trying to make healthy choices.

What fish should I use in a fish stew?

Firm white fish such as Cod, Halibut and Haddock work best in fish stew. Avoid using oily fish such as Tuna or delicate fish such as Sole. You can also use prawns, mussels, scallops and even oysters to add different flavours and textures.

Fish Stew Recipe

This recipe is super easy to make and is quick enough to be prepared on a weeknight! A healthy and tasty meal for all the family.

fish stew

Fish Stew Recipe
Author: Delicious. Magazine
Serves: 4
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 750ml vegetable or chicken stock
  • 400g tin butter beans
  • 450g firm white fish, such as cod, halibut or haddock
  • 150g raw or cooked prawns
  • Fresh parsley leaves to garnish
Instructions
  1. Heat the olive oil in a large saucepan. Finely slice the onion and garlic, then add to the pan. Fry gently, covered, for 10 minutes or until softened, then stir through the smoked paprika.
  2. Add the chopped tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.
  3. Drain and rinse the beans and chop the fish into large chunks. Turn down the heat and add the beans and fish to the pan.
  4. Simmer for 4 minutes or until the fish is almost cooked through, then add the prawns and cook until they turn pink. If you’re using cooked prawns, add right at the end so they’re just heated through.
  5. Taste and season, then ladle into bowls, scatter with parsley leaves and serve with crusty bread if desired.
]]> Oyster Stuffing for Turkey https://georgehughesfishmonger.com/oyster-stuffing-for-turkey/ Wed, 15 Nov 2017 12:21:34 +0000 http://www.georgehughesfishmonger.com/?p=1948 There are plenty of ways to add more fish & seafood to your Christmas dinner, even if Turkey is your choice of main course this year! This delicious oyster stuffing recipe will be a nice addition to a roast turkey. You can cook the stuffing separately or inside the turkey (see our tips at the end).

stuffed turkey

Oyster Stuffing for Turkey
Author: Diana Rattray
This recipe makes about 10 cups of stuffing.
Ingredients
  • 3/4 cup butter (or margarine)
  • 1 cup onion, finely chopped
  • 3/4 cup celery, finely chopped, with leaves
  • 2 1/4 cups oysters, drained and chopped (reserve the juice if desired)
  • 1 tbsp. poultry seasoning
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. black pepper
  • 1/4 cup parsley, chopped
  • 10 to 12 cups soft bread crumbs
  • 1/2 to 1 cup low sodium chicken broth (or stock or part oyster liquid)
  • 2 eggs, beaten
Instructions
  1. Melt the butter in a large skillet over medium heat; add onion and celery. Cook, stirring for 5 minutes; add the oysters, poultry seasoning, salt, pepper, and parsley and cook for an additional 5 minutes.
  2. Add the bread and 1/2 cup of chicken broth; stir to blend ingredients. Taste and adjust seasonings.
  3. Add beaten eggs and mix well, adding more chicken broth to moisten, if necessary.
  4. To stuff a turkey, fill the cavity loosely with the stuffing mixture. Before taking the turkey from the oven, make sure the centre of the stuffing has reached the minimum safe temperature of 74 C. The turkey might be done, but if there is stuffing in the bird, it should also be checked.
  5. To cook the stuffing separately, heat the oven to 180 C. Spray a shallow baking dish with nonstick cooking spray or butter it lightly. Pack the stuffing mixture in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 25 to 30 minutes longer, or until the stuffing registers at least 71.1 C.

 oyster stuffing

Stuffing tips:

  • When stuffing a turkey, stuff it loosely, allowing about 3/4 cup per pound of poultry. 9 to 10 cups should be enough for a 12- to 14-pound turkey.
  • As soon as the stuffing is prepared and moistened, stuff the bird. Don’t cool the stuffing first. Roast the raw, stuffed turkey immediately.
  • Never cook a stuffed turkey at an oven temperature below 165 C.
  • Do not remove the stuffing from the turkey before it has reached the minimum safe temperature of 74 C.
  • Let the roasted turkey rest for 20 minutes before removing the stuffing and carving.
  • Refrigerate leftovers (stuffing, turkey, etc.) within 2 hours after cooking.
  • Store leftovers in shallow containers in the refrigerator, and use within 3 to 4 days.
  • Reheat leftovers to the safe minimum temperature of 74 C.
]]>