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RECIPES — Fish

Cod Cheeks with Olives and Fregola - serves 2

Posted by Susie Taylor on

Cod Cheeks with Olives and Fregola - serves 2

1 aubergine, 12 large green olives, chilli oil, 250ml tomato passata, 100g fregola (giant couscous), glug of white wine, 400g cod cheeks, salt and pepper Chop the aubergine into cubes, and halve the olives. Season the cod cheeks. Cook the fregola according to the instructions on the packet, drain and set aside.  Place the aubergine into a pan along with a glug of chilli oil and heat gently for a couple of mins until the aubergine starts to absorb the oil and soften. Add the halved olives, tomato passata and a dash of white wine, or water if you prefer to create a...

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FISH TAGINE "A LA SUSIE" - serves 4

Posted by Susie Taylor on

FISH TAGINE "A LA SUSIE" - serves 4

4 white fish fillets, 1 red onion, 1 clove garlic, 1 tin chopped tomatoes, 600ml veg stock, 1 tin chickpeas, 4-6 small preserved lemons quartered, 250g kale, olive oil, salt and pepper Chop the red onion and garlic and place into a casserole dish with a glug of olive oil, and allow to cook for 5 mins over a gentle heat. Then add the tomatoes, stock and chickpeas and bring to the boil before adding the preserved lemons, and kale - stir,  season and continue to boil gently for a couple of mins. If the tomato mixture seems thick add a little more water. Then place the fish fillets on top...

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GARLIC AND CHILLI PRAWNS (serves 2)

Posted by Susie Taylor on

GARLIC AND CHILLI PRAWNS (serves 2)

250g peeled king prawns (frozen are fine and they don't need to be thawed in advance), 2 cloves garlic, 1 red chilli (adjust to taste), 1" piece ginger, olive oil, 1 large tomato, flat leaf parsley (or coriander), juice 1 lime Chop up the garlic and ginger, and finely slice the chilli - chop up the tomato and parsley. Place a saucepan on a gentle heat, add a glug of olive oil and the garlic, ginger and chilli - stir whilst cooking for a couple of minutes - it will smell delicious - then add the prawns and keep stirring - if they...

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SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

Posted by Susie Taylor on

SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill....

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PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Posted by Susie Taylor on

PAN FRIED SALMON WITH CARAMELISED CHICORY, ROCKET AND CELERY LEAF SALAD

Serves 4 40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered) Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil...

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