1、Spicy fish stew

Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer

Spicy fish stew recipe

Ingredients

Method

Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.
https://www.truecookbook.com/recipe/spicy-fish-stew-5064/

2、Spicy fish cakes with mango dipping sauce

These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen
Spicy fish cakes with mango dipping sauce recipe

Ingredients

  • 1kg medium-sized floury potato such as Maris Piper, unpeeled
  • 10 tbsp vegetable oil
  • 2 tsp mustard seed
  • 2 tbsp curry leaf, fresh or dried
  • 2 red onions, finely chopped
  • 2 red chillies, deseeded and chopped
  • 50g ginger, finely chopped
  • zest 1 lemon
  • 2 eggs, lightly beaten
  • 600g skinless salmon fillet
  • 250g skinless smoked haddock
  • 300ml milk
  • 6 tbsp plain flour, seasoned
  • 3 eggs, lightly beaten
  • 200g fresh white breadcrumb
  • 4 tbsp mango chutney
  • juice 2 limes
  • 2 tbsp shredded mint

Method

  1. Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
  2. Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
  3. Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
  4. Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
  5. Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
  6. Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

3、Natalie's Trinidadian fish stew

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste
Natalie

Ingredients

  • 2 limes, juice and grated zest of 1, the other halved for serving
  • 1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
  • 2 lemons, juice only
  • 2 x 15g packets fresh thyme (you need a lot for the aroma)
  • ¼ tsp white pepper
  • 1 tbsp dark rum
  • 3 tbsp vegetable oil
  • 1 onion, cut into thin rings
  • a handful of fresh coriander, chopped
  • 2 garlic cloves, chopped
  • 1 beefsteak or 3 normal tomatoes, sliced
  • 2 tsp dark muscovado sugar
  • shake of Angostura bitters, optional
  • basmati rice or boiled potatoes and steamed vegetables, to serve

Method

  1. Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
  2. Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
  3. Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
  4. Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
  5. Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.

4、Spicy seafood stew with tomatoes & lime

John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Spicy seafood stew with tomatoes & lime recipe

Ingredients

Method

  1. Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
  2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

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