With Fish Stock

seared-squid

Seared Squid on Spanish Style Risotto

Posted on: 26th Mar, 2014by frenchie

I’ve cooked this several times and have either only used whole squid or a combination of squid, baby octopus and baby cuttlefish. They all work equally well. Inspiration for this dish comes from Spain – the rice isn’t really a true risotto but I didn’t know how best to describe it. Anyway it’s a good […]

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Roasted Monkfish

Posted on: 6th Mar, 2014by frenchie

Last week a customer commented that she enjoyed cooking the fish tagine I did a couple of weeks ago because more hearty fish dishes are good during the winter and it’s often difficult to find them. That prompted me to come up with this recipe. I used monkfish because that’s what Jimmy had last week […]

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Sole Veronique

Lemon Sole Veronique

Posted on: 6th Mar, 2014by frenchie

Whenever Jimmy has lemon sole I buy it as it’s easy to cook and has a delicate flavour. Usually I simply panfry it but last week I asked Jimmy for suggestions and he came up with the French classics – Sole Veronique or Sole Parisian. Both had slipped my mind. Since it’s grape season and […]

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Fish Tagine

Fish Tagine

Posted on: 6th Mar, 2014by frenchie

An easy tagine where you make the sauce well in advance (even keep some in the deep freezer) and when you’re nearly ready for dinner, simply heat the sauce and cook the fish for a few minutes. It’s done. I was prompted to make this last weekend by the fact that Jimmy had fantastic large […]

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Baked Hapuka with Seafood

Posted on: 6th Mar, 2014by frenchie

Normally for family birthday dinners I’ll serve duck or a slow-cooked meat dish. Last week for my father’s and Mike’s joint birthday dinner I decided to have a change and cook fish and seafood because I found it hard to resist Jimmy’s hapuka and John’s Foveaux Strait scallops and Australian prawns (available frozen on Sundays […]

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Provencal Fish Soup

Provencal Seafood Soup

Posted on: 5th Mar, 2014by frenchie

This is a meal in itself. It has quickly become a favourite Sunday night dinner. Once you’ve made the base add whatever fish and shellfish that you like. The pastis is optional but it does add a depth to the flavour as it works with the fennel and is a true taste of Provence.  As […]

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Rice with Fish Saffron Espelette

Rice with Fish, saffron, espelette, peppers and Alioli

Posted on: 12th Feb, 2014by frenchie

I’m still on a bit of a Spanish thing in what I’m cooking at the moment and this week is about using Spanish rice in a dish other than paella. The inspiration came from a Rick Stein recipe. You can see that I’ve cooked this in a cazuela again and I’ve also used espelette which […]

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