Fish & Seafood Recipes for St David’s Day

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
Prep time
Cook time
Total time
Serves: 4
  • 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
  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
Prep time
Cook time
Total time
Serves: 2
  • 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
  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
Serves: 6
  • 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
  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!

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Fish & Seafood Soups Recipes – Perfect for Winter

Soups and stews are a tasty and healthy way of warming up on a chilly day. It’s also easy to freeze, which means you can easily cook ahead of freeze portions for a later meal. Here are 3 fish & seafood soup recipes we love.

Mussel Soup

Mussel Soup
This warming soup has a bit of a Provencal feeling and will get you dreaming of Summer on even the coldest day! If you're not a big fan of mussels, you could also use firm white fish such cod of halibut. The soup will be different but still very tasty!
Serves: 4
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 fennel bulb, chopped
  • 1 rib celery, chopped
  • 1 bay leaf
  • Grated zest of ½ orange
  • ¼ tsp turmeric
  • 3 plum tomatoes, chopped
  • 1 cup dry white wine
  • 8½-inch slices baguette
  • 1.350kg mussels, scrubbed and debearded
  • 3 cups water
  • 1 tsp salt
  • ¼ tsp fresh-ground black pepper
  • ¾ cup heavy cream
  • 110g prosciutto or other flavourful ham, chopped
  1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.

  2. Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.

  3. Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.

  4. As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.

Crab & Sweetcorn Soup

Crab & Sweetcorn Soup
A simple Chinese dish that is even popular with kids thanks to its naturally sweet taste!
Serves: 4
  • 1.2l chicken stock
  • 2 fresh corn cobs
  • 225g fresh white crabmeat
  • 5 tsp cornflour
  • 1 tsp very finely chopped fresh root ginger
  • 2 spring onions, cut into 1-inch pieces and finely shredded lengthways
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 egg white, lightly beaten
  1. Bring the chicken stock to the boil in a pan. Meanwhile, stand the corn cobs up on a board and slice away the kernels with a large sharp knife. Add the corn to the stock and simmer for 5 minutes.

  2. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour to a smooth paste with a little cold water, stir it into the soup and simmer for 2 minutes.

  3. Stir in the crabmeat, ginger, spring onions, soy sauce, rice wine or sherry, 1 teaspoon of salt and some pepper to taste. Simmer for 1 minute.

  4. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve immediately.


Cod & Chorizo Stew

Cod & Chorizo Stew
Prep time
Cook time
Total time
Cod and chorizo are a match made in heaven, but you could also use a firm white fish such as halibut. This delicious stew is easy to freeze so you could make a big batch so you always have a tasty meal on hand when you're too busy to cook.
Serves: 4
  • 1 tbsp olive oil
  • 120g sliced cooking chorizo
  • 1 large onion
  • 1 tsp hot smoked paprika
  • A pinch of chilli flakes
  • 75ml white wine
  • 400g can chopped tomatoes
  • 100g sliced roasted peppers
  • 200g tinned chickpeas (drained and rinsed)
  • 450g skinless cod fillets
  • A handful of chopped fresh flatleaf parsley
  1. Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.

  2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir in the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.

  3. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.


3 Recipes perfect for Autumn

Autumn is a fantastic season full of delicious, seasonal produce that can make for great dishes! Here are 3 recipes we love that are full of these autumnal flavours and will be perfect to warm you up on a chilly evening.

Baked Mackerel with Pine Nuts and Rosemary

Baked Mackerel with Pine Nuts and Rosemary
Serves: 3
  • 3 mackerel fillets
  • Olive oil
  • For the topping:
  • A large shallot
  • A clove of garlic, finely chopped
  • 60g fresh white breadcrumbs
  • 15 black olives, stoned
  • 50g pine nuts
  • Juice and finely grated zest of a lemon
  • 2 tbs raisins
  • A small handful of chopped parsley
  • Leaves from a couple of bushy sprigs of rosemary, chopped
  • 2 tsp capers
  1. Heat the oven to 190C/Gas 5. Rinse the mackerel, pat them dry with kitchen paper and lay them snugly in a roasting tin.

  2. Peel the shallot and chop it finely, then let it cook slowly with a tablespoon or so of the olive oil and the garlic in a small pan till soft and translucent.

  3. Add the breadcrumbs and let them colour slightly.

  4. Chop the olives and add them to the crumbs with the pine nuts, lemon zest, raisins and chopped herbs and capers. Season with salt and pepper.

  5. Scatter the crumb mixture over the fish. Squeeze over the lemon juice and add a drizzle of olive oil then bake for 15-20 minutes till the fish is opaque and flakes easily.

Crab Linguine with Parsley and Chilli

Crab Linguine with Parsley and Chilli
Serves: 4
  • 400g dried linguine or spaghetti
  • 3 vine-ripened tomatoes, skinned, deseeded and finely chopped
  • 300g fresh crabmeat
  • 1 tbsp finely chopped fresh parsley
  • 1½ tbsp lemon juice
  • 50ml extra-virgin olive oil
  • Pinch dried chilli flakes
  • 1 garlic clove, finely chopped
  1. Cook the pasta in a large pan of boiling, well-salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.

  2. Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.

  3. Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

Halibut with “Fall Harvest” Saute

Halibut and "Fall Harvest" Saute
Serves: 4
  • 3 tablespoons unsalted butter
  • 1 large shallot, coarsely chopped
  • 1 large garlic clove, coarsely chopped
  • 170g peeled butternut squash, diced
  • 1 medium parsnip, diced
  • 1 small turnip, diced
  • Kosher salt and freshly ground pepper
  • ½ cup dry white wine
  • 4 thyme sprigs, plus thyme leaves for garnish
  • 1 bay leaf
  • 1¼ cups chicken stock or low-sodium broth
  • 1 tablespoon extra-virgin olive oil
  • 680g skinless halibut fillets, cut into 2-inch pieces
  • 2 tablespoons all-purpose flour
  1. In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened (about 3 minutes). Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften (about 5 minutes). Season with salt and pepper. Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender (about 10 minutes).

  2. Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until just golden, about 2 minutes per side.

  3. Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls. Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.


3 Easy Salad Ideas for Packed Lunches

Packed lunches are not only for kids! Bringing your lunch to work not only saves you money but you can make easy, healthy meal that will make all your co-workers jealous! It’s also a great way to use leftovers! Here are 3 recipes for tasty salads that are quick to prepare and easy to pack away.

Prawns ‘Sushi’ Bowl

Inspired by sushi, this bowl doesn’t involve raw fish but tasty prawns. This salad is super easy to make, especially if you buy cooked prawns or if you have leftover cooked rice. Enjoy cold and adjust seasoning to your preference!

Prawns 'Sushi' Bowl
Serves: 1
  • 1½ cup cooked short grain rice
  • 1 tbsp rice wine vinegar
  • 120g cooked prawns
  • 2 tsp extra-virgin olive oil
  • kosher salt
  • 1 avocado, thinly sliced
  • ⅓ cup diced cucumber
  • 1 medium carrot, peeled and sliced into matchsticks
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp lemon juice, divided
  • Soy sauce, for serving
  • Toasted sesame seeds, for garnish
  1. In a bowl, toss rice with rice wine vinegar. Season with salt to taste.

  2. Toss prawns with 1 tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber, and carrots on top of rice next to prawns.

  3. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

Salmon & Lentil Caprese Salad

A super tasty salad with salmon and lentils for a health kick and mozzarella and a balsamic drizzle for a truly indulgent taste! Can be served straight away or packed and enjoyed cold the day after.

Salmon & Lentil Caprese Salad
Serves: 4
  • 350g salmon
  • salt and pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups tossed spring greens
  • 1 cup cooked lentils
  • 1 cup cherry tomatoes, quartered
  • ½ cup mozzarella balls
  • 2 cups balsamic vinegar
  • freshly cracked black pepper
  1. Preheat oven to 200 degrees C and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flaky.

  2. While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.

  3. Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper.

Crab Salad

Crab is a great choice for added protein in salads! Dressed crab is widely available so you don’t have to prepare a whole crab yourself.

Crab Salad
Serves: 4
  • 450 g lump crab meat
  • 50 g mayonnaise
  • 2 tbsp Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 50 g celery minced
  • 80 g onion minced
  • 70 g red pepper minced
  • 2 tbsp parsley minced
  • Salt pepper and hot sauce - to taste
  1. Pick through crab meat to make sure there are no shells.

  2. Meanwhile, whisk together mayo, yogurt, lemon juice and Worcestershire sauce.

  3. Add crab and veggies to the mayo mixture and combine well.

  4. Season with salt, pepper and hot sauce to taste. Serve alongside more greens if desired.



Fish & Seafood Canapes Recipes

Smoked Salmon & Cream Cheese Appetiser

Smoked salmon is a great choice for canapes because there is no cooking needed! It can be associated with a lot of different ingredients but cream cheese has to be one of our favourites!

Smoked Salmon & Cream Cheese Appetiser
Serves: 45-49 pieces
  • Spread:
  • 250g cream cheese, softened
  • ½ cup sour cream
  • ½ tsp garlic powder
  • Zest of 1 lemon (large) - adjust to taste
  • ½ tsp salt
  • ¼ cup dill, chopped
  • Assembly:
  • 3 soft large wraps / tortillas (approx 23 cm / 9" diameter)
  • 350 - 480 g smoked salmon slices
  • Table butter
  1. Mix the spread ingredients together.

  2. Spread half on a flatbread in a square shape.

  3. Top with half the smoked salmon.

  4. Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.

  5. Spread the remaining spread on the flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.

  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.

  7. Cover with cling film and refrigerate for 4 hours (up to 48 hours) so the filling sets.

  8. Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.

  9. Cut the square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.

Crab, Lime & Chilli Toasts

Toasts are always a popular appetiser – they are very easy to make and super tasty! Crab is a great choice, and with ready dressed crabs widely available, these canapes only take minutes to put together!

Crab, Lime & Chilli Toasts
Serves: 6
  • 1 small baguette, cut into 12 slices
  • 2 tbsp olive oil
  • 140g white crabmeat
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp coriander, chopped
  • zest and juice 1 lime
  1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.

  2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

For more recipes of dips and spread to put on toast, check out our fish dips part 1 and part 2.

Prawns & Chorizo Skewers

Mini skewers not only present well, they are very handy when serving appetisers on a buffet or casual dinner party. The association of chorizo and prawns is a match made in heaven!

Fish & Seafood Canapes Recipes
Serves: 8
  • 2 tbsp sour cream
  • 1 tsp mayonnaise
  • 1 tsp lemon juice
  • White pepper
  • 1 chorizo sausage
  • 8 large raw prawns (or cooked if you want to save time)
  • Chopped parsley
  • pinch of cayenne pepper (optional)
  1. Mix together the sour cream, mayonnaise, lemon juice and a shake of white pepper. Cover and leave in the fridge until you serve the skewers.

  2. Slice the ends of the chorizo and then slice the sausage into thick disks.

  3. Place the chorizo slices into a cold frying pan.

  4. Turn on the heat and allow the sausages to cook, crispy and ooze out the delicious paprika-spiked oil.

  5. Once the chorizo is crispy on each side, a matter of 2 minutes a side, remove it from the pan but keep the orange oil ready to fry the prawns.

  6. Cook the prawns for 2-3 minutes until cooked through and tinged with chorizo oil.

  7. Use mini skewers or cocktails sticks to secure a piece of chorizo to each prawn.

  8. Place on a serving platter, drizzle with any remaining oil, serve with a generous sprinkling of chopped parsley and the lemon dip.

  9. The cayenne pepper is optional. You can sprinkle it over the dip.


Fish & Seafood Recipes for Picnics

Salmon and Spinach Pie

This salmon and spinach pie is much more than a quiche! It doesn’t involve eggs and is packed with healthy oily fish and spinach. You can make it the day before and you can eat it cold. Perfect for pinics and BBQs!

Salmon and Spinach Pie
Serves: 4
  • 2 pounds spinach
  • 4 Salmon Fillets
  • 3 tablespoons butter, plus extra for greasing
  • ½ cup all-purpose flour, plus extra for dusting
  • 2 cups milk
  • pinch of freshly grated nutmeg
  • pinch of dried thyme
  • 1 cup gruyere cheese, grated
  • ½ cup heavy cream
  • 1 sheet dough, thawed if frozen
  1. Put the spinach into a saucepan with just the water clinging to leaves after washing and cook for 5-10 minutes, then drain well. Squeeze out the excess moisture and chop.

  2. Put the fish into a shallow saucepan, pour in water to cover, add a pinch of salt and bring just to a boil, then reduce the heat to low and simmer for 10 minutes.

  3. Remove the fish with a spatula, discard the skin and flake the flesh. Reserve the cooking liquid.

  4. Preheat the oven to 160˚c. Lightly grease a pie dish with butter. Melt the butter in a saucepan, stir in the flour and cook over low heat, stirring constantly, for 2 minutes.

  5. Gradually stir in the milk and 2 ladlefuls of the reserved cooking liquid. Season with salt and pepper, stir in the nutmeg and thyme and remove the pan from the heat. Stir in the cheese, cream, spinach and salmon.

  6. Roll out the pastry dough into a round on a lightly floured counter and use to line the prepared pie dish. Line with a sheet of parchment paper, fill with baking beans or pie weights and bake blind for 15 minutes.

  7. Remove the dish from the oven and increase the oven temperature 175˚c.

  8. Remove the baking beans and paper from the pastry shell.

  9. Spoon the spinach and salmon mixture into the pastry shell and bake for 30 minutes. Remove the pie from the oven and serve warm or cold.

Crab Cake Bites

Finger food is always a great thing to make for a picnic: they are still delicious served cold and you don’t even need cutlery to enjoy them! Tweak the seasoning to your own preference. If you are making bigger crab bites, don’t forget to adjust the cooking time.

Crab Cake Bites
Serves: 6-8
  • 170g lump crab meat
  • 170g cream cheese softened to room temperature
  • 1 Egg, lightly beaten
  • ¾ cup Sour Cream, Divided
  • ⅔ cup finely grated Parmesan, divided
  • 1½ tsp Old Bay seasoning, divided
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • Pinch cayenne pepper
  • 2 tbsp finely chopped chives, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 cup panko bread crumbs
  • 6 tbsp butter, melted
  1. Preheat oven to 175 degrees C. Grease a 24-cup mini muffin pan with nonstick cooking spray.

  2. Combine crab meat, cream cheese, egg, ⅓ cup Parmesan, 1 teaspoon Old Bay, sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined.

  3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of the cup to make a crust. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.

  4. Meanwhile, make the dipping sauce. Combine sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.

  5. Serve crab cake bites warm or at room temperature.

Coconut Prawn & Rice Salad

Rice and pasta salads are great for picnics because you can make easily make a big batch to feed a crowd. You can also keep it for up to three days in the fridge. Our cooked and peeled prawns are perfect for this recipe. Let them thaw properly and use in the recipe!

Fish & Seafood Recipes for Picnics
Serves: 2
  • 165ml reduced-fat coconut milk
  • 150g basmati rice
  • 1 lime, juiced
  • 2 cm root ginger, grated
  • 1 tsp golden caster sugar
  • 1 tbsp fish sauce
  • 125g large cooked peeled prawns
  • 1 small bunch of coriander, leaves only
  • 1 red chilli, finely sliced
  • 4 spring onions, finely sliced
  1. Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt.

  2. Cover, cook until the liquid is absorbed then cool.

  3. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns.

  4. Spoon into bowls and top with coriander, chilli and onion.



Starter Recipes for Easter

Who says you can’t enjoy delicious fish or seafood on Easter? Certainly not us! We’ve gathered 3 of our favourite starter recipes with fish and seafood that would make the perfect start of your Easter Lunch or any other dinner party you’re hosting!

Potted Crab with Asparagus

Starter Recipes for Easter
Feel free to play with the recipe to adapt it to your taste! You can tone down and fire up the spiciness! Make sure you get fresh crabmeat as it's the star of the dish! This dish can be made ahead of the meal so you have more time for your guests!
Serves: 6 - 8
  • 1 fresh red chilli
  • a few sprigs of fresh dill
  • 300 g fresh crabmeat, two-thirds white and one-third brown
  • 1 Sicilian lemon
  • 1 good pinch of ground mace
  • 1 good pinch of ground cayenne
  • 1 whole nutmeg, for grating
  • 225 g unsalted butter (at room temperature)
  1. Deseed and finely chop the chilli, and pick the dill fronds.

  2. In a bowl, mix the crab, lemon zest and juice, mace, cayenne and a good grating of nutmeg, the chilli and a pinch of sea salt. Gently mix in 125g of the butter, ensuring there are no lumps.

  3. Spoon into a small serving bowl, smoothing the surface and pressing down with the back of a spoon. Scatter the dill over the top.

  4. Gently melt the remaining butter in a pan until it separates. Discarding the solids, spoon the clarified (liquid) butter over the crab. Cover and chill in the fridge for several hours, until set.

  5. Serve the potted crab with hot sourdough toasts, buttery asparagus and lemon wedges on the side.

Sauteed Scallops with mushrooms & spinach sauce

Starter Recipes for Easter
Scallops take very little time to cook so it's a dish you can quickly put together just before serving! Check out our tips to make sure you cook the perfect scallops!
Serves: 2
  • 3 big knobs of butter
  • 100g mushroom, sliced (button, chestnut or cleaned wild)
  • 100g spinach, stems trimmed and washed
  • 2 tsp groundnut oil
  • 6 good-sized scallops, shelled and cleaned (with or without corals)
  • nutmeg, for grating
  1. Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.

  2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.

  3. While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.

  4. Now finish in style: Arrange spinach and mushrooms on plates or in bowls, put the scallops on top, then spoon the nutmeg spinach sauce around.

Prawn Cocktail

Starter Recipes for Easter
Prawn cocktail is the perfect appetiser to kick-start a meal: it's simple to make and it's packed with delicious seafood. You can save yourself more time by buying shelled and cooked prawns.
Serves: 4
  • olive oil
  • ½ a clove of garlic
  • cayenne pepper
  • 8 unpeeled, large, raw tiger prawns
  • ¼ of an iceberg lettuce
  • ¼ of a cucumber
  • 1-2 ripe tomatoes
  • 1 sprig of fresh mint
  • 1 small punnet of salad cress
  • 50 g peeled little prawns
  • 100 g mixed white and brown crabmeat
  • 1 lemon
  • ½ a lemon
  • 1 swig of brandy (optional)
  • 1 pinch of cayenne pepper
  • 1 heaped teaspoon ketchup
  • 4 tablespoons mayonnaise
  1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns.

  2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.

  3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.

  4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.

  5. Add the peeled prawns, dollop with Marie rose sauce and finish with crabmeat and more cress.

  6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.



Fish & Seafood Brunch Recipes

Who doesn’t love a weekend brunch? It’s a great opportunity to take your time and enjoy some tasty food with family or friends. Here are 3 recipes that would be perfect for that Sunday brunch! They’re easy to make, full of healthy fish & seafood and you can always modify the recipes to match your preferences!

Egg-in-the-hole Smoked Salmon & Avocado Toastie

Egg-in-the-hole Smoked Salmon & Avocado Toastie
Serves: 1
  • knob of butter
  • 2 slices white bread
  • ½ ripe avocado
  • ½ lemon, plus a wedge to serve
  • handful watercress
  • 1 large egg
  • few slices smoked salmon
  1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large circle (or another shape) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.

  2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.

  3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.

Smoked Mackerel & Baked Eggs

Smoked Mackerel & Baked Eggs
Serves: 4
  • 200g spinach
  • 3 tbsp crème fraîche
  • 3 tbsp snipped fresh chives
  • 1 tbsp grated horseradish from a jar (horseradish sauce works fine too)
  • 200g smoked mackerel, skin removed
  • 8 medium free-range eggs
  • Lemon wedges to serve
  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a colander, pour over freshly boiled water from the kettle and leave to just wilt. When cool enough to handle, squeeze out excess water and divide among 4 individual pie dishes.

  2. Mix the crème fraîche with the chives and horseradish and season well. Flake the mackerel among the dishes, then share out the crème fraîche mixture. Crack 2 eggs into each dish. Season with a little salt and plenty of pepper.

  3. Cover each dish with foil, then bake in the oven for 13-15 minutes until the whites of the eggs are set with just the faintest wobble. Stand for 2 minutes, then serve with lemon wedges for squeezing.

Prawn, Crab & Cheese Mini Quiches

Prawn, Crab and Cheese Mini Quiches
Serves: 8
  • Pastry
  • 2 cups Plain Flour
  • 125g Cold Butter
  • 2 Egg Yolks
  • Filling
  • 170g Crab Meat
  • 4 Spring Onions
  • 2 Eggs, Lightly beaten
  • 1 cup Cream
  • 1 cup Cheddar Cheese, Grated
  • 2 tbsp Dill
  • 200g Small Prawns cooked and peeled
  1. Process the flour and butter for 15 seconds, or until crumbly. Add the egg yolks and 3-4 tablespoons of water. Process in short bursts until the mixture comes together. Add a little extra water, if needed.

  2. Turn out onto a floured surface and gather into a ball. Cover the pastry with plastic wrap and refrigerate for at least 15 minutes. Grease eight 3cm (1¼ inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base. Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.

  3. Fit the pastry into the tins and trim off any excess using a sharp knife. Cover and refrigerate for 15 minutes.

  4. Preheat the oven to 190 degrees. Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.

  5. To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in a bowl.

  6. Divide the prawns between the pastry shells. The crab mixture will be quite thick, so use a fork to help spread it over the prawns. Bake quiches for 15-20 minutes, or until the filling is golden brown.



Best seafood finger food recipes

Whether you are watching a game at home with a few friends, planning a casual dinner party or simply looking for cooking inspiration, these recipes are made for you! These tasty seafood snacks are easy to make and use some of our favourite fish & seafood such as lobster, salmon or crab. Don’t hesitate to swap ingredients to suit your preferences, why not try monkfish, tuna or prawns?

Lobster Nachos Recipe

Lobster Nachos Recipe
Nachos are a great snack and are perfect to share. Try upping your nacho game by adding lobster meat! Cooking live lobster is easier than you think so you could prepare the lobster yourself.
Serves: 6-8
  • ½ cup diced tomato
  • ½ cup very thinly sliced radishes
  • ¼ cup finely chopped red onion
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons red wine vinegar
  • ½ cup chopped fresh coriander, divided
  • 1¾ cups pepper-Jack cheese, grated
  • 1 tablespoon cornflour
  • 1 cup evaporated low-fat milk
  • ¼ teaspoon salt
  • 340g corn tortilla chips
  • 340g cooked lobster meat, roughly chopped
  • 1 ripe avocado, diced
  1. Toss together tomato, radishes, onion, oil, lime juice, vinegar, and ¼ cup of the coriander in a bowl.

  2. Place cheese in a medium saucepan. Sprinkle with cornflour; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt.

  3. Arrange tortilla chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining ¼ cup coriander.


Crab & Mozzarella Pizza

Crab & Mozzarella Pizza Recipe
Who doesn't love pizza? If you fancy something a little bit different, try this recipe pairing the freshness of crab to more traditional Italian flavours. Customise your pizza by adding your favourite toppings such as Italian ham, mushroom or olives!
Serves: 4
  • 500g fresh pizza dough
  • ½ cup basil pesto
  • 250g cooked crab meat
  • 2 x 250g mozzarella balls, drained, torn
  • 4 preserved lemon quarters, white pith and flesh removed, zest thinly sliced
  • 60g basil leaves
  • Juice of ½ lemon
  • ⅓ cup extra virgin olive oil
  1. Place 2 large baking trays in the oven and preheat the oven to 220°C. Divide pizza dough in two, roll into two 30cm bases. Place each base on a piece of baking paper and prick all over with a fork.

    Transfer to preheated trays and bake for 5 minutes or until crisp. Remove from oven and spread over pesto. Scatter with crab and mozzarella, return to oven and bake for a further 5 minutes or until the base is crisp and cheese is melted.

  2. Scatter with preserved lemon and torn basil leaves, squeeze over lemon juice and drizzle with extra virgin olive oil to serve.


Salmon BLT Sliders Recipe

Salmon BLT Sliders Recipe
If a burger if smaller, that means you can have more than one, right..? These super tasty burgers pack a punch and have added health benefits thanks to the salmon.
Serves: 4
  • 450g salmon fillets
  • Salt and freshly ground black pepper, to taste
  • 2 slices bacon, cut into thirds
  • ¼ cup mayonnaise
  • 2 tablespoons chipotle peppers, in adobo sauce
  • 4 slider buns, split, toasted, for serving
  • 2 cups salad mix, for serving
  • 2 tomatoes, thinly sliced, for serving
  1. Preheat oven to the grill setting. Line a baking sheet with parchment paper.

  2. Cut salmon into square pieces that fit the slider buns; season with salt and pepper, to taste.

  3. Place salmon fillets on prepared baking dish and grill until pink, about 5 minutes. Gently flip and grill until the fish flakes easily with a fork, about 5 minutes.

  4. Heat a large pan over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a plate lined with paper towel.

  5. In a small bowl, whisk together mayonnaise and chipotle peppers.

  6. Serve salmon on rolls with bacon, salad mix, tomatoes and chipotle mayonnaise.

Get all the fish & seafood you need for these recipes and more! Vacuum packed and easily freezable, we can deliver fresh fish right to your door!

Easy fish dips recipes – Part 1

fish dip recipeDips can be enjoyed all year round. Whether you’re having a little get-together or you want something quick to make, there is always a good reason to make fish dips! You can serve them with pretty much anything you want: crackers, toasted bread or brioche, bagels…

This week we’re kicking off this two-part series with recipes using smoked haddock, smoked salmon and fresh crab!

Smoked haddock dip
The original recipes used smoked bluefin. Smoked haddock is a lot easier to find and the dip tastes just as good!
  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • ½ medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • ¼ cup minced chives
  • ½ pound skinless, boneless smoked haddock, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives.

  2. Fold the smoked haddock into the cream cheese mixture.

  3. Sprinkle the remaining chives on top and serve with toasts.

Baked crab dip
A dip served hot with a crust of panko on the top. It is as quick to disappear as it is to bake! For a truly indulgent dip, add some lobster meat!
  • 6 oz/170 g fresh crabmeat, well drained
  • ½ cup/75 g diced red pepper
  • ½ cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • ½ cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1½ tbsp fresh lemon juice
  • ½ tsp hot sauce, such as Tabasco
  • ¼ cup/20 g panko (Japanese bread crumbs)
  • ½ tsp grated lemon zest
  1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-quart shallow baking dish. In a small bowl, combine the panko and lemon zest.

  2. Position a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Smoked salmon dip
When it comes to fish dips, salmon has to be somewhere on the list. This super creamy dip uses smoked salmon for a maximum of flavour.
  • ⅔ cup crème fraîche
  • ⅔ cup plain Greek-style yogurt
  • 4 teaspoons Prepared Horseradish, or store-bought (white)
  • 1 pound thinly sliced smoked salmon
  • 2 tablespoons thinly sliced chives plus more
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • Pumpernickel toasts, flatbread crisps, or bagel chips
  1. Whisk first 3 ingredients in a small bowl until well blended.

  2. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper.

    Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2-inch long pieces of fresh chives. Serve with pumpernickel toasts.