Fish

Fish

  • stargazey pie

    This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.

  • cod en papillote

    Cod en papillote simply means “in parchment”. This is a really easy style of cooking fish especially if you are not confident with fish in the kitchen.

  • You can go down to any British high street and get fish and chips to takeaway. But cook this iconic British meal at home, complete with a side dish of mushy peas.

  • fish pie

    I’ve tried many a fish pie recipe over the years and this one from Bryn Williams is, without doubt, the best.

  • hake medallions with cockles

    Hake medallions with cockles is a simple, quick and healthy recipe well known all over the Basque country.

  • breton fish stew

    A cotriade is a traditional, coastal Breton fish stew and every family has its own recipe. It’s made using whole fish, cut into pieces, rather than fillets, with squid and mussels.

  • cod fritters

    Spanish tapas classic made easy. Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy. Serve with lemon wedges.

  • ceviche

    Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice and tossed commonly with onion, tomato, coriander, salt and often avocado. It’s quick, it’s easy, and makes a fabulously light starter or lunch.

  • peri-peri mackerel with tomatoes and peppers

    This peri-peri mackerel recipe uses Nando’s medium peri-peri sauce to spice up the mackerel with some chilli warmth and is really simple to make.

  • common whelks

    Many of us have fond memories of visiting the seaside and buying some seafood from a stall. You then douse it in white pepper and vinegar and enjoy the taste of freshly caught and cooked shellfish. You taste prawns, mussels, cockles, winkles and for the brave souls among us whelks.

  • spider crab

    As a rod and line angler, the majority of crabs I catch from the shore are spider crabs. Found in huge numbers just offshore during April to June when they migrate.

  • squid caught rod and line

    Rod and line fishing for squid (calamari) and cuttlefish has become popular in the UK over the past few years. Specialised fishing techniques use custom lures known as jigs. These have two circular rows of crown hooks that entangle the tentacles.

  • cuttlefish

    My featured recipe marinates the fish with lemon, chilli and garlic. The acidic lemon juice partly cures and tenderises the flesh before cooking very quickly over high heat.

  • herring

    The herring is an oily silverfish high in omega 3 oil. Grilled, smoked (as kippers) or baked, they are very good for you!

  • sea bass

    Whether you fish with lures or bait, from boat or shore, the sea bass is a prized catch.

  • whiting on hook

    Whiting, and I’m talking about English whiting here, are seriously underrated as an eating fish.

  • scampi and chips

    Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives.

  • fish fingers

    Make your own tasty homemade fish fingers, so much better than shop-bought. Launched in 1955 the first fish finger in Britain was a resounding success. More than 60 years later the frozen brick of fish is just as popular.

  • tartare sauce

    Tartare sauce is the classic accompaniment for fish and shellfish.

  • caldillo de congrio

    Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.” It is a hearty fish soup, sometimes like this recipe, with cream stirred in.