Fish Recipes

I was making a Fish Pie the other day and had to dig out my recipe book as it had been a while since I made one. It reminded me that I hadn’t provided any fish recipes lately. Fish of course is very healthy and contains lots of nutrients that are good for us. Perfect fresh fish is available all over Spain, but as it doesn’t keep very long, it’s important to use it quickly. It will keep in the fridge for a day or two, but check before you buy for signs of age. Fish should smell fresh and not ‘fishy’. It should not curl at the edges or be discoloured and should be firm and springy to the touch.  Whether you are grilling, barbequing, cooking in salt, or frying your fish, remember it is very easy to overcook fish so always test with a knife. The flesh should appear opaque and flake easily when tested with a fork. Your local fish mongers will gut and clean your fish for you if you can’t tackle it yourself. 

Buen Apetito 

Spicy Prawns

  • 1 small onion
  • 2 sticks celery
  • 5 small green chillies
  • 2 tbsp sunflower oil
  • 400g can chopped tomatoes
  • 1tsp brown sugar
  • 700g prawns
  • A few drops of Tabasco sauce
  • A few pinches of dried thyme

Peel and chop the onions and celery. Remove the seeds from the chillies and finely chop. Heat the oil and fry the onion, celery and chillies for 5 minutes until soft and brown. Stir in the tomatoes, thyme and sugar. Bring to the boil and simmer for 5 minutes until thickens slightly. Peel the prawns and add to the sauce and gently cook for 5 minutes. Stir in Tabasco sauce and thyme and serve immediately.

Clams with Garlic

  • 2kg clams in shells
  • 2 tomatoes
  • 1 courgette
  • 1 onion
  • 3 cloves garlic
  • 3 tbsp olive oil
  • ¼ tsp paprika
  • 300ml fish stock
  • 150ml white wine
  • Salt and pepper

Scrub the clams and discard any cracked or open. Roughly chop the tomatoes and cut the courgettes into thin strips. Heat oil in a large pan and fry onions, garlic and paprika and cook for 2 minutes. Add the stock and wine and bring to the boil. Season. Add the clams, tomatoes and courgettes and cook for a further 5-6 minutes or until the clams have opened. Discard any clams that remain closed. Serve with crusty bread to soak up the sauce.

Fisherman’s Pie

  • 575g potatoes
  • Salt and pepper
  • 50g butter
  • 225ml milk
  • 225g haddock
  • 225g white fish fillet
  • 3 tsp lemon juice
  • 1oz plain flour
  • 75g cheddar cheese
  • Frozen peas
  • Salt

Peel potatoes and cut into chunks. Salt and boil in water for 20 minutes or until tender. Drain and mash with 25g butter and 125ml milk. Rinse fish and pat dry. Cut into bite-size cubes and sprinkle with lemon juice. Melt remaining butter and add flour. Heat for a further minute and then add remaining milk. Stir until thick sauce is created and then add fish and peas. Pour fish sauce into an oven proof dish and cover with the mash. Sprinkle the cheese on top and bake on 200º for 30 minutes or until golden brown.

Chilli Tuna Balls

  • 1 onion
  • 2 cloves garlic
  • 1 red pepper
  • 1 green chilli
  • 1 tbsp olive oil
  • 185g can tuna or fresh
  • 75g breadcrumbs
  • 1 egg yolk
  • 1 lemon
  • Salt and pepper
  • 4-6 tbsp plain flour

Peel and chop the onion and garlic. De-seed and chop the pepper and chilli. Fry the chopped vegetables in olive oil for 5 minutes or until soft. Drain the tuna and flake into a bowl. Add vegetables and mix in the breadcrumbs. Stir the egg yolk into the mixture. Grate and then squeeze the lemon into the mixture. Season and divide into balls. Coat each ball with flour. Heat oil and cook for 10 minutes or until golden brown.

Fish Cakes

  • 350g salmon
  • 175g haddock
  • 300ml milk
  • 3 bay leaves
  • 450g potatoes
  • 25g butter
  • 1 tbsp tarragon and dill
  • Pinch of nutmeg
  • 50g flour
  • 2 eggs whisked
  • 75g breadcrumbs
  • 2 tbsp sunflower oil

Put the fish in a pan with the milk and bay leaves. Bring to boil and simmer until flaky. Peel and chop potatoes. Cook in boiling water until tender. Drain and mash with butter. Mix in herbs and nutmeg. Skin fish and break into large flakes. Mix with mash and shape into patties (makes around 8). Coat each one first with flour then egg and finally dip in breadcrumbs. Cook fishcakes for 3 minutes on each side in oil until golden.