Baked Cod Portuguese
1. Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer. 2. Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set ... [... more]
BBC |
Mediterranean Fish Soup
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve 1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water. 3. Put the mussels in a pan with a ... [... more]
BBC |
Plaice with Leeks, Mint and Beaujolais
1. Cut the leeks in half lengthways and once more into quarters if they are quite large. Cut across these strips into 1cm/1/2in pieces. 2. Bring a small pan of salted water to the boil, add the leeks and simmer for a few minutes until tender but ... [... more]
BBC |
Whelk Fritters
1. Remove the cooked whelks from their shells (you will need about 50g/2oz) and roughly chop. 2. Put the egg yolks into a bowl and lightly break up with a fork. 3. Stir in the chopped whelks, tomatoes, onion, garlic, parsley, Matzo meal or ... [... more]
BBC |
Seared Queens with Garlic, Ginger and Greens
55g/2oz watercress or rocket, washed and larger stalks removed 1. Cut the spring onions in half and then cut each half lengthways into very fine shreds. Set aside. 2. Bring a large pan of salted water to the boil. Add the watercress or rocket and ... [... more]
BBC |
Green Monkfish and Prawn Curry
4 kaffir lime leaves or 1 pared strip of lime zest, cut into very fine shreds 1. Heat the oil in a large pan, add the green curry paste and fry for 5-6 minutes, until the ingredients begin to separate from the oil and it starts to smell ... [... more]
BBC |
Fillet of Turbot with Clams, Cockles and Chardonnay
4 pieces of turbot fillet, weighing about 175g/6oz each, skin on 1. Scrub the clams and cockles with a stiff brush to remove any sand or dirt, then wash in plenty of cold water and set aside. 2. If you don't have a steamer big enough for cooking ... [... more]
BBC |
Oysters with Beurre Blanc and Spinach
1. Pour a couple of inches of boiling water into a large saucepan and place some sort of trivert in the bottom. 2. Thoroughly wash the oysters, place them on a plate and rest it on the top of the trivet. Cover the pan and steam for about 4 ... [... more]
BBC |
Spring Rolls with Squid, Crab, Bean Sprouts and Shiitake ...
1. Slit the squid pouch open along one side and cut it into thin strips about 10cm/4in long. 2. Cut the pork escalope into similar-sized pieces. Cut the spring onions into 7.5cm/3in lengths and then cut lengthways into fine shreds. 3. Heat the ... [... more]
BBC |
Moroccan Fish Tagine
2 red mullet, ocean perch or grey mullet, weighing about 450g/1lb each, filleted 1. For the charmoula, put all the ingredients into a food processor and blend until smooth. 2. Heat the oil in a large pan, add the celery, carrot and onion and fry ... [... more]
BBC |
Escabeche of Sardines
1. Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour. 2. Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish. 3. Add everything except the parsley and the remaining oil ... [... more]
BBC |
Fish Tacos from Baja California
2 sea bream, sea bass or red mullet, weighing about 350g/12oz each, filleted 1. First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside. 2. Cut the fish fillets crossways into strips 1cm/1/2in wide and season ... [... more]
BBC |
