This delicious and simple one pot is low in fat and high in protein . It allows you to showcase the best of local seafood
The addition of vegetables increases the vitamin and mineral content. It is lighter and so much more refreshing than the traditional creamy version. It is a meal in itself but would also be delicious with a slice of homemade brown bread or garlic toasted sourdough.
Serves: 4 people Prep time: 20 mins
2 chorizo sausages, chopped
2 onions, chopped
2 sticks celery, chopped
2 cloves garlic, crushed
2 anchovies, chopped
800ml Fish stock
400g passata or crushed tomatoes
1 handful parsley, chopped
400g potatoes, peeled and chopped 1cm square
1 courgette, sliced & quartered
Pinch saffron, dissolved
Pepper and salt
20 cherry tomatoes, halved
600g mixed fish, including smoked and shellfish
Zest & juice 1 lemon
A few shots Tabasco (optional)
Small handful samphire (optional)
1. Place the potatoes in a steamer to cook for 8 mins.
2. Cook off the chorizo for 3-4 mins in a pot, remove and set aside.
3. Heat 1 tbsp. olive oil in the pot, cook the onions, celery and garlic for 3-4 mins.
4. Add back in the chorizo and anchovies, add in the stock, parsley, courgette and the passata and simmer for 5 mins, season.
5. Add in the fish, potatoes and cherry tomatoes, simmer for a further 5 mins.
6. Serve warm in bowls, topped with lemon zest and juice. Add samphire or Tabasco to taste.
Variations: You can use any sustainable fish you like; I like mixing in smoked and shellfish. You can replace the potato with sweet potato if you wish.
Serving suggestions : Serve immediately in bowls as a main meal.
Storage: This will keep for 2-3 days in the fridge but the fish will break up over time.
Sechuan peppercorns can be found in any Asian supermarket and they are worth finding for this dish. This is the only recipe I do that is deep fried but it is delicious!
Serves 6-8, depending on squid size
1 tsp. Sichuan peppercorns
1 ½ tsp. sea salt
3 scallions cut into julienne
1 red chilli, cut into julienne
2 cloves garlic, sliced
Oil for frying
1 egg white
½ cup mayonnaise
1 clove garlic, crushed
Juice ½ lemon
1. Cut each squid down the body so it opens up into one piece. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Roughly cut each squid into 5cm squares. Cut tentacles into about 5cm lengths.
2. Heat sichuan peppercorns in a dry wok on a low heat until they become fragrant, about 3-4 minutes. Remove from heat, cool, blend with salt.
3. To make the aioli, simply whisk all ingredients together..
4. Heat oil in a wok or pan to 180°C; check this by putting a small cube of bread in it, which should turn brown in 15 seconds.
5. Whisk egg white in a bowl add squid. Place flour in another bowl and lightly dust squid pieces in the flour, shaking off any excess.
6. Carefully add the battered squid to the hot oil. Do not overcrowd the wok so the oil keeps its heat. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 3 minutes, until a crust forms. Remove squid with a metal strainer and drain on a paper towel.
7. In another pan, add 1tbsp oil and fry the chilli, garlic and scallions for 1 min. Add in the drained squid, season with the salt and pepper mix, toss and serve.
Variations : You can use calamari rings, less work but the flavour wont be as good.
Serving suggestions : Serve immediately as a canapé, with a cocktail stick or as a share platter.
Storage: Does not keep, so enjoy now!
This is a very simple dish to make. The vegetables are raw and have the added benefit of natures probiotics. It is a festive version of sauerkraut I teach in my Fermentation workshops.
50g Goji berries
1 star anise
1tsp whole cloves
600g red cabbage
2 apples, cored
4 tsp fine sea salt
1/4 cup whey (optional)
1.Soak the goji berries in some water for an hour or two.
2.Wrap cloves and star anise in muslin & set aside.
3. Chop all veg in food processor, holding back some outer leaves of cabbage.
4. Place veg and goji berries in a glass or stainless steel bowl, add salt and massage into veg.
5. Fill the clean jar with the vegetables, add in the muslin spice bag, pour over the whey and press down well.
6. Leave 2cm free at the top of the jar, then place cabbage leaf on top and press down again.
7. Ensure all veg are under the liquid level, if not, add some spring water.
8. Store in a dark place with lid closed for 10-14 days, taste occasionally and refrigerate when ready.
9. Once opened, it will keep for 2 months in fridge, unopened it will keep for 9 months.