Fish
Recipes
Moroccan Fish Stew
Preparation time: less than 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients from your recipe kit:
Moroccan Spices
Additional ingredients you will need:
500g firm white fish fillets (e.g. cod) cut into chunks
1 large onion (finely sliced)
1 garlic clove (crushed)
400g chopped tomatoes
400g chickpeas, rinsed and drained
Heat a splash of oil in a heavy based saucepan. Gently cook the onions and garlic for 5 minutes until softened. Add 3 tablespoons of the Moroccan Spices and cook for another few minutes until fragrant.
Add tomatoes, salt and 250ml of water and cook, stirring frequently, for ten minutes. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the chickpeas and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
SERVING SUGGESTIONS: Serve with fresh coriander.
Salmon Tikka Kebabs
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 4
Ingredients from your recipe kit:
Curry spices
Additional ingredients you will need:
600g salmon (skin removed and cut into chunks)
4 tbsp greek yoghurt
1 lime
1 red onion (cut into big chunks)
Wooden skewers
Firstly squeeze half the lime juice over the fish and rest for 5 minutes.
In a mixing bowl combine 3tbsp of the Curry spices with the yogurt and remainder of the lime juice. Throw in the salmon chunks and coat thoroughly. Cover with cling wrap and refrigerate for 30 minutes.
Meanwhile, soak 4-5 wooden skewers in water and pre-heat the oven to 180°C.
Thread fish and pieces of red onion alternately onto the skewers without any gap in between the pieces. Place the skewers on a foil-lined pan, sprinkle with salt and bake for 12-15 minutes, turning them over once midway.
TO SERVE: Serve immediately with rice and greens.
Spiced Cod
Preparation time: less than 10 mins
Cooking time: 15 mins
Serves: 4
Ingredients from your recipe kit:
Chinese spices (from the Beef Noodle Soup kit)
Additional ingredients you will need:
4 cod fillets
juice from half a lemon
Season the cod fillets with salt and pepper. Coat both sides with the spice mix. Heat a splash of oil in a large frying pan, add the spiced cod fillets and fry for 3 minutes each side until cooked through.
Squeeze the lemon juice over the fish and serve.
SERVING SUGGESTION: Serve with rice and asian greens (such as pak choi).
Fish Tacos
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients from your recipe kit:
Mexican spices (from the Mexican Pulled Beef kit)
Additional ingredients you will need:
600g cod fillets (skin removed)
corn tortilla wraps
juice and zest from 1 lime
olive oil
1tsp sugar
Season both sides of the fish with salt and pepper, coat it in the spice mix, drizzle with olive oil and massage it into the fish. Set aside to marinate briefly.
In a separate bowl mix the zest and juice from 1 lime, 1tsp sugar and 3 tbsp of olive oil. Set aside until serving.
Heat a frying pan over a medium-high heat. Fry the fish for 2-3 minutes per side until just cooked through. Remove to a plate and carefully flake the fish.
TO SERVE: Serve the fish on warmed corn tortillas with sour cream, tomato salsa, finely chopped cucumber and drizzle over the lime dressing.
Coffee & Chilli
Salmon Fish Cakes
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4
Ingredients from your recipe kit:
Coffee & chilli mix
Additional ingredients you will need:
320g salmon
500g white potatoes
zest from 1 lemon
1 egg (whisked)
1 tbsp flour
Boil the potatoes, mash them and leave them to cool completely.
Preheat oven to 180°C. Place the salmon on an ovenproof dish, brush with oil and season. Cook for 10-15 minutes until cooked through. Flake the cooked salmon into small chunks using a fork.
Add the cooled mash potato, flaked salmon, whisked egg and lemon zest to a mixing bowl and mix everything together. Divide the mixture into 8. Using your hands roll each part into a ball and pat it into the shape of a fishcake, roughly 2cm thick.
Mix 3tbsp of the Coffee & Chilli mix with 1tbsp of flour and coat each of the fishcakes with the mixture.
Each a splash of oil in a frying pan over a medium heat. Cook each fishcake for 3-4 minutes each side.
SERVING SUGGESTIONS: Serve with salad and lemon wedges