There’s nothing more comforting than coming home on a chilly Winter day and enjoy a hearty dinner that will warm you up! Fish and seafood can be healthier options when cooking a heart-warming dinner as they have many health benefits! Here are 3 recipes we think would be fantastic, featuring smoked haddock, prawns, mussels and squid!
Grilled Mussels with Thyme and Parmesan
Grilled Mussels with Thyme and Parmesan
Author:
Serves: 2
Ingredients
- 24 large mussels
- A glass of white wine
- For the herb butter:
- 120g butter
- 4 sprigs parsley
- 2 tbsp thyme leaves
- A clove of garlic
- A medium-sized hot chilli
- A little lemon juice
- 5 tbsp white breadcrumbs
- 3 tbsp grated parmesan
- Salt and freshly ground black pepper
Instructions
- Put the butter in a mixing bowl. Finely chop the parsley leaves, thyme, garlic and seeded chilli. Mash into the butter with the lemon juice, crumbs and parmesan. Season with salt and black pepper.
- Put the prepared mussels (thoroughly cleaned and scrubbed, and checked for broken or dead ones) into a deep pan over a moderate heat, pour in the white wine then cover tightly with a lid. Let them steam for a minute or two until their shells open.
- Lift the mussels out of the pan, pulling off the top shells as you go. Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray. Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.
Mediterranean Squid Stew
Mediterranean Squid Stew
Author:
Serves: 2
Ingredients
- 500 g squid tubes
- 2 tbsp olive oil
- 2 medium onions
- 3 garlic cloves
- 1 or 2 chilli peppers, to taste
- 2 tbsp tomato paste
- 1 can chopped tomatoes (about 400g)
- 3 thyme sprigs
- 2 bay leaves
- Salt and pepper
- 2 tablespoons capers
- 10 large black olives
- Baguette, ciabatta or other white bread, to serve
Instructions
- Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.
- Heat the olive oil in a thick bottomed pan, add the onions, garlic and chilli and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the squid tubes, the tomatoes, the thyme sprigs, left whole, the bay leaves and some salt and pepper.
- Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
- In the meantime finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.
- Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.
Smoked Haddock and Mushroom Pie
Smoked Haddock and Mushroom Pie
Author:
Serves: 6
Ingredients
- 1kg floury potatoes
- 50g butter
- 150ml double cream
- 60g parmesan, grated
- For the filling:
- 3 tbsp olive oil
- 30g butter
- 150g button mushrooms
- 400g prawns
- 600g smoked haddock
- 200ml creme fraiche
- 2 tsp grain mustard
- 20g parsley, chopped
Instructions
- Peel the potatoes and cook them until tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat until smooth with the butter and cream. Season with black pepper and half of the grated parmesan then set aside.
- For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns. Skin the haddock if your fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.
- Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan. Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish.
- Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish, dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.
