How to Defrost Prawns: 3 Safe Methods

Prawns are delicate and are often frozen in order to preserve their freshness. Unless you have direct access to the sea, it might be a good option to choose frozen prawns.

Because we only want the freshest products and the best quality for our customers, this is why prawns are the ONLY product we sell frozen.

black tiger prawns

Like all frozen products, it is very important to carefully defrost prawns in order to keep the quality and freshness of this beautiful seafood. Here are methods you can try.

Defrost Prawns in the Refrigerator

Defrosting products in the refrigerator is always the safest method, but requires that you plan your meal ahead because prawns will need about 8 hours to fully defrost in the refrigerator. Transfer the prawns to an airtight container and place in the refrigerator. Once defrosted, rinse the prawns with cold water before cooking them.

Defrost Prawns in Cold Water

Take the prawns out of the freezer and place them in a large colander. Place it in running water (make sure the water is cold) for a few minutes, moving the prawns so they can evenly defrost. Do NOT use warm water as this will unevenly defrost the prawns and can even start cooking the outside.

prawns

Defrost Prawns in Cold Briny Water

Prepare a container with enough water to cover all your prawns and add salt: 2 tablespoons of salt for 4 cups of water. Mix well and place the prawns in the container (removing them from their packaging). Wait for 15-20 minutes until all prawns are defrosted, regularly moving the prawns if needed. Once defrosted, drain the liquid, rinse the prawns with cold water and you can start cooking!

Prawns are quick an easy way to add protein to your salads, pasta, stews… They can also be enjoyed as a simple & healthy appetiser or on toast for a quick snack!

prawns on toast

Check out our cooking tips and prawns recipes for more inspiration!

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!
Source:
Serves: 4
Ingredients
  • 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
Instructions
  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!
Source:
Serves: 4
Ingredients
  • 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
Instructions
  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
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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
Ingredients
  • 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
Instructions
  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.

 

Healthy Fish Recipes to Kick-Start the Year

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
 
Prep time
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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.
Source:
Serves: 4
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
 
Prep time
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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.
Serves: 4
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
 
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!
Source:
Serves: 4
Ingredients
  • 340g red potatoes, cut into ½-inch cubes
  • 6 whole eggs, lightly beaten
  • 3 egg whites, lightly beaten
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 tsp olive oil
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 tsp dried oregano
  • 220g asparagus, trimmed and cut into ¾-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

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
 
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
 
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
 
Serve these canapes with your choice of crackers or grissini.
Serves: 6
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.

 

NEW PRODUCTS! Honey & Chilli Salmon and Trout Fillets

We’re always looking to expand our range of fresh fish and seafood available online while making sure we only offer the freshest products!

We’ve recently added 2 new products to our fishy range:

Honey & Chilli Salmon Fillets

Honey & Chilli Trout Fillets

Salmon or trout, which will be your favourite? All our fillets come skinned and boned, ready for you to cook! These new products are flavoured with sweet honey and fiery chilli for a perfect balance of flavours!

A great choice if you’re getting started in the kitchen or if you want to have a healthy option in your fridge or freezer that’s quick and easy!

We also have lemon and coriander trout fillets available.

We always welcome feedback and suggestions from our customers! Don’t hesitate to get in touch if you have any questions about our delivery service!

 

Christmas Centrepiece Recipe – Two-Fish Roast

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
 
Prep time
Cook time
Total time
 
Source:
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

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
 
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

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
 
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

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
 
This recipe makes about 10 cups of stuffing.
Ingredients
  • ¾ cup butter (or margarine)
  • 1 cup onion, finely chopped
  • ¾ cup celery, finely chopped, with leaves
  • 2¼ cups oysters, drained and chopped (reserve the juice if desired)
  • 1 tbsp. poultry seasoning
  • 1 tsp. salt (or to taste)
  • ½ tsp. black pepper
  • ¼ cup parsley, chopped
  • 10 to 12 cups soft bread crumbs
  • ½ 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 ½ 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.

Fish Recipes to Warm You Up This Winter

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

Open Mussels

Grilled Mussels with Thyme and Parmesan
 
Source:
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
  1. 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.

  2. 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.

  3. 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

Squid Stew

Mediterranean Squid Stew
 
Source:
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
  1. Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.

  2. 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.

  3. Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
  4. 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.

  5. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.

Smoked Haddock and Mushroom Pie

Haddock Pie

Smoked Haddock and Mushroom Pie
 
Source:
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.