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
Serves: 2
  • 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
  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
Serves: 2
  • 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
  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
Serves: 6
  • 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
  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.


Seafood Pasta with Garlic Bread

Pasta is a fantastic staple. From a rustic and comforting meal to a sophisticated dinner option, pasta is SO versatile and can truly be customised to your personal preferences. This lovely seafood pasta dish would be perfect for all occasions! Feel free to add in scallops, monkfish or lobster for a more luxurious dish!

Seafood Pasta with Garlic Bread
To save time, you can buy ready-made garlic bread but making your own will make that recipe extra special.
Serves: 2
  • For the garlic bread
  • 2 slices ciabatta
  • 1-2 tbsp olive oil
  • 25g softened butter
  • ½ clove garlic
  • 1 tbsp finely chopped parsley
  • For the pasta
  • 200g fresh pasta such as linguine or tagliatelle
  • For the seafood sauce
  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp dried chilli flakes
  • 200g cherry tomatoes
  • 2 tbsp vermouth
  • handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
  • handful raw tiger prawns, peeled, deveined
  • 1 medium squid, cleaned, cut into rings
  • 3 tbsp crème fraîche
  • small handful tarragon leaves, shredded
  • small handful basil leaves, shredded, plus extra to garnish
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • salad leaves, lightly dressed with olive oil and lemon juice, to serve
  1. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.

  2. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.

  3. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.

  4. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).

  5. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.

  6. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.


Fish & Seafood Recipes for Entertaining

Whether you’re hosting a family lunch or a dinner party for friends, there are times when you want to impress and cook tasty food for your guests that also looks great! Cooking for entertaining does not have to be complicated, as proven by these delicious recipes that will add a real wow factor to any meal!

Salmon and Spinach en Croute

With a creamy cheese sauce and flaky salmon, salmon en croute is always a real crowd-pleaser! For best results, make your own pastry!

Salmon and Spinach en Croute
Serves: 4
  • Pastry
  • 2 sheets of puff pastry
  • 700g of salmon fillet, skinless and boneless
  • 2 egg yolks, beaten, to glaze
  • salt
  • freshly ground black pepper to taste
  • Cheese and spinach sauce
  • 600ml of milk
  • 50g of butter
  • 100g of plain flour
  • 150g of cheddar, grated (or a similar hard cheese)
  • 200g of baby spinach leaves, roughly 2 bags
  • 60g of pine nuts
  • 1 garlic clove, crushed or grated
  • olive oil
  1. Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides.

  2. Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside.

  3. In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic.

  4. Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake).

  5. Preheat the oven to 200°C/gas mark 6.

  6. To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper.

  7. Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal.

  8. Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg).

  9. Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately.

Chermoula-marinated sea bass stuffed with olives & preserved lemon

The chermoula marinade is full of flavours and will elevate fresh seabass. A great dish for entertaining guests.

Chermoula-marinated sea bass
Serves: 4
  • 1 large whole sea bass (1.5-2kg, net weight), scaled and gutted
  • 4 medium waxy potatoes (600g), cut into 2mm thick slices
  • Olive oil
  • 7 plum tomatoes, cut into 5mm slices
  • Salt and black pepper
  • 1 large preserved lemon, flesh removed, skin roughly chopped
  • 200g green and black olives (pitted)
  • Lemon wedges, to serve
  • For the chermoula:
  • 4 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 1 bunch coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 pinch dried chilli flakes
  • 90ml olive oil
  • 2 lemons, juiced
  • 1 tsp salt
  1. Preheat the oven to 200C/400F/gas mark 6. Combine the chermoula ingredients in a bowl. Use a sharp knife to score the fish lightly with three or four cuts on an angle on each side. Rub chermoula all over the fish, inside and out, and leave to marinade in the fridge for one to three hours.

  2. Drop the potatoes into a medium pan of boiling water and blanch for three to four minutes, to soften. Drain, refresh and shake to dry.

  3. Take an oven tray large enough to accommodate the whole fish and brush with olive oil. Arrange the potato and tomato slices, slightly overlapping, over the base of the tray. Drizzle lightly with oil and season.

  4. Mix together the preserved lemon and olives. Lay the fish on top of its potato and tomato bed, then stuff with the olives and lemon. Allow any excess to tumble out of the cavity.

  5. Roast for 45-55 minutes - the roasting time may vary dramatically according to the thickness of the fish, so start checking after 30 minutes. Pierce the fish down to its spine at its thickest part with a little knife - the flesh should be totally white.

  6. Once done, bring the tin directly to the table. Drizzle with olive oil and serve with lemon wedges.

Seafood Paella

Paella is a great dish to make when you need to feed a crowd. It’s full of flavours and has a bit of everything so it’s easy to please everyone! Feel free to adapt the recipe to add your favourite seafood!

Seafood Paella
Serves: 6
  • 6 free-range chicken thighs, skin on, bone in
  • plain flour
  • olive oil
  • 100 g quality chorizo
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 6 rashers of higher-welfare pancetta or smoked streaky bacon
  • 2 litres organic chicken stock
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500 g paella rice
  • 2 small squid
  • 2 handfuls of fresh or frozen peas
  • 10 large raw king prawns
  • 500g mussels (cleaned)
  • 1 lemon
  1. Preheat the oven to 190ºC/375ºF/gas 5.

  2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.

  3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.

  4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.

  5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.

  6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.

  7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.

  8. Meanwhile, halve the squid and lightly score all over with a regular eating knife.

  9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid. Place a lid on the pan and cook for 10 further minutes.

  10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.


How to cook squid

Cooking squid can be daunting at first, but preparing a whole squid isn’t actually very difficult, and you can always find prepared squid if you’re not so keen on preparing the squid yourself.

Squid is very versatile and can be cooked in many ways, depending on your recipe or how you prefer to eat. Just make sure not to overcook it, as that’s when it gets tough and rubbery!

How to deep-fry squid

Fried squid is delicious! Thinly slice your squid tubes and coat them in flour, panko or any mix you’d like to make crispy squid. If you don’t have a deep-fryer, just heat a container deep enough filled with oil and cook the rings by batches. You only need a couple of minutes per batch. Pat dry and enjoy!

How to boil squid

Yes, you can cook squid by boiling it! Blanch your sliced squid tubes and tentacles in boiling water for one minute before cooling it in icy water before adding it to cold dishes, like salads. Squid is also great in soups and stews and simply needs to be cooked for a couple of minutes in the soup or broth of your choice.

How to pan-sear squid

A super easy way to get your squid on the table. Just heat a pan with a little bit of oil and seasoning of your choice on a high heat and sear your squid for one of two minutes. The flesh will be opaque white and shiny when cooked. This a great way to cook squid and add it to pasta or any hot dish!

How to bake squid

There are many ways to cook squid in the oven. One way is to prepare squid rings as if you wanted to deep-fry them but bake them in the oven until crispy, about 15-20 minutes. You can also toss the squid with olive oil and seasoning of your choice and cover in foil and bake for 20 minutes. A delicious and healthy way to enjoy squid!

How to make squid ceviche

If you fancy something a bit different, try “cooking” your squid in lemon juice. Simply prepare a marinade with lemon juice and seasoning of your choice and put the squid in the mix to marinade for about 15 minutes, so flavours can develop. This is great to eat by itself or serve alongside fresh salad.

How to slow-cook squid

If you have a bit more time on your hands, try slow cooking your squid! This is especially good for soups and stews. Simply prepare your dish and add the squid it, then let simmer for a few hours on a very low heat, until the squid is tender. Even easier if you have a slow cooker!

How to prepare a whole squid

Squid 4

A few weeks back we shared a recipe by Nigella Lawson for a quick and easy squid recipe. The recipe called for prepared squid (frozen or fresh) and luckily for you we do stock fresh squid already prepared for your convenience.

But we like to think about the adventurous ones. Whether you simply want to try to improve your cooking skills, achieve a personal challenge or you had whole squid available, today we explain how to prepare squid from scratch.

After all, you never know when this technique might come in handy!

  1. Pull out the tentacles from the main body. Cut just below the eyes and discard the innards, keeping only the tentacles. Discard the beak, situated in the middle of the small tentacles. Trim the 2 long tentacles to level with the rest.
  1. Take the main body and pinch the two fins together. Slide your thumbs underneath and pull them away from the body. Discard the fins.
  1. Remove the shell or “quill” from the main body and discard. To extract the innards, take the back of a knife and press it on the main body, pushing the innards toward the outside. Discard them as well.
  1. Cut the squid open and discard any more innards that might be left at this stage.
  1. Cut the squid into slices or pieces, depending on how you want to cook your squid. Your squid (main body and tentacles) is now ready to be cooked!

We hope you will find this guide useful. Check back as we will be posting several guides to help you prepare your fish and seafood like a chef! Get in touch if you have any questions or suggestions, we’d love to hear from you!

Quick & crunchy squid recipe

Quick & crunchy squid recipe
This recipe is perfect for sharing with friends over pre-dinner drinks. Dunk the crispy pieces of squid in the garlic mayonnaise and enjoy the different textures and flavours.

In her recipe Nigella uses frozen squid which can be convenient to keep for improvised dinners.
Recipe type: Appetizer
Serves: 4
  • 250 ml groundnut oil (or as needed depending on size of pan)
  • 500 grams frozen or fresh squid (tubes and tentacles)
  • 2 tablespoons cornflour
  • 4 tablespoons semolina
  • 2 teaspoons old bay seasoning (or use 1 teaspoon salt & 1 teaspoon paprika)
  • For the garlic mayonnaise:
  • ½ clove garlic
  • 100 grams best quality mayonnaise (you can also make your own)
  1. Heat the oil in a smallish saucepan and, while it's left to warm up, cut the thawed squid into 1cm/half inch rings.

  2. Put the cornflour, semolina and seasoning into a plastic freezer bag.

  3. Add the squid rings and tentacles and then toss to coat.

  4. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.

  5. Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.