Dave cooked this amazing meal of whole baked John Dory served with grilled and steamed vegetables and a saffron dressing. The dressing was the perfect accompaniment for perfectly cooked fish. Preheat your oven or barbecue to 180ºC (375ºF). Place the fish – ours weighed 1.3kg (2.85 lbs) – onto a flat baking tray. Rub the…… Continue reading baked fish with saffron dressing
Category: fish & seafood
turbot with brown butter and capers
Turbot is a fish that’s not often available where I live so I was keen to try it. The fish has a firm texture, large flake and mild flavour. This (slightly adapted) Bobby Flay recipe was perfect. Sprinkle the turbot on both sides with salt and pepper. Heat some mild vegetable oil in a large…… Continue reading turbot with brown butter and capers
salmon poached in a herb broth
Salmon poached in a herb broth with lovely sweet vegetables. A quick, easy and light one-pot meal. In a saucepan combine a handful each of fresh tarragon, chives and parsley. Add 3 cups of water, 1 cup of dry white wine, 3 roughly chopped spring onions, 3 roughly chopped celery ribs, 2 smashed garlic cloves,…… Continue reading salmon poached in a herb broth
snapper with peas and saffron
David cooked this amazing recipe from Moro: the Cookbook by Sam and Sam Clark. The book focuses on dishes from Spain and the Muslim Mediterranean which were linked by the Moor’s 700-year occupation of Spain. The fish in this recipe is cooked in a saffron-infused bread and garlic sauce with peas – an interesting and…… Continue reading snapper with peas and saffron
prawn and zucchini pasta
A delicious meal even with store-bought pasta. The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when…… Continue reading prawn and zucchini pasta
seafood stew
This hearty seafood stew (Cioppino) is Mexican in heritage and was lovingly recreated by Mary from this Rick Stein recipe. Instead of monkfish, Mary substituted Rock Ling. Remove the heads and shells from 12 large prawns (shrimp), leaving the last tail segment in place. Set the prawns aside and simmer the heads and shells in…… Continue reading seafood stew
steamed whole snapper with ginger
This recipe, from Thai Food by David Thompson, is for ginger lovers! Make sure your ginger is young and fresh or you might want to reduce the amount in this recipe. Clean and score the fish and place it on a plate which you will use for steaming. Pour over 3 tablespoons of light soy…… Continue reading steamed whole snapper with ginger
tuna mornay mexican style
No time to shop? Here’s a new twist on an old-fashioned favourite using canned tuna. Finely dice an onion, a red or green pepper and some Jalapeno or Poblano chillies and fry them gently in some vegetable oil until the onions start to wilt. Add some frozen corn kernels and cook for a few minutes…… Continue reading tuna mornay mexican style
fennel and seafood salad
Here in the southern hemisphere we recently celebrated the Summer Solstice. Our feast began with this salad, a Yotam Ottolenghi recipe from the cookbook Ottolenghi, cooked by Fifi. It looked magnificent and tasted even better. Trim the tops and bottoms of four fennel bulbs then slice them crosswise as thinly as you can. In a…… Continue reading fennel and seafood salad
spaghetti with mussels
It’s definitely worthwhile taking the mussels out of their shells for this wonderful spaghetti dish. Clean 3 kg (6½ lbs) of mussels. Heat 2 tablespoons of olive oil in a large pot with a tight-fitting lid. Add the mussels, cover and cook over high heat until all open. This should take about 5 minutes. Drain the…… Continue reading spaghetti with mussels
michelle picker cooks 