Thai Mackerel

Mackerel is thankfully categorised in the "sustainable" category and we're encouraged to comsune this rather than other vulnerbale fish species. Helps too that it's an Oily fish which is good for you....

Ingredients

• 4 tbsp Thai red curry paste
• 500ml/17fl oz coconut milk
• 500ml/17fl oz fish or vegetable stock
• 1 red chilli, finely chopped
• 2 tbsp Thai fish sauce
• 2 tbsp caster sugar
• 4 fresh mackerel fillets, skin on but bones removed
• 100g/4oz fine noodles, cooked according to instructions on packet
• small bunch coriander, torn
• 2 limes, juice and zest

Method

1. In a large pan fry off the red curry paste for a few seconds before adding the coconut milk, stock, finely chopped red chilli, fish sauce and sugar. Bring to the boil and turn down the heat before adding the mackerel pieces. Continue to simmer gently until the fish is cooked through.
2. Warm the noodles and place into the soup bowls. Spoon the finished broth over the top and sprinkle with freshly torn coriander leaves, together with the juice and zest of the limes.

Easy Fish Pie

Feed an army* with this easy Wholesome Fish Pie

*Feeds an army of upto 8 adults

I’m leaving it up to you to decide what fish or shellfish you want to use. I used smoked cod, haddock and salmon, none of which I poached, but all of which the fishmonger had already skinned.

You can use whatever you like in this recipe, it will make no odds. Scallops, prawns and mussels would all be delicious additions.

Ingredients:

• 100g butter
• 150g flour
• 1 litre milk
• 1 tbsp Dijon mustard
• One glass of white wine
• 1 massive bunch of parsley, roughly chopped
• 1.5kg spuds, peeled
• Few knobs of butter
• 250g cheddar
• 1.5kg of skinned fish or prepared shellfish

Directions:
Pre-heat an oven to 200 degrees/gas mark six. Melt the butter in a saucepan and add the flour to make a roux. Don’t let it burn, but do cook it over a gentle heat for at least three minutes to cook out the flour. It will look like dough. Gradually whisk in the milk.

Lumps will come and go, but a whisk sorts this out. Add the Dijon mustard, white wine and parsley. Check the seasoning – smoked fish will make it salty, but make sure your bechamel still has good flavour. Add your fish and mix well. The sauce will still be hot, so you’ll be able to mix the fish in very easily.

Chop the spuds into small chunks and put in a large saucepan of cold water. Bring up to the boil and cook until tender. Drain and put back in the pot with a tea-towel on top. This helps them to go light and fluffy when mashed. Add the butter, mash quickly and then mix in the cheese. Season very lightly.

Pour the fish mixture into a large gratin dish and top with a layer of spuds. Bake for about 45 minutes until the top is golden brown, then allow to settle for 10 minutes, and serve with peas on the side.

/NOTE/ This is taken from the great Domini Kemp, a fabulous Irish chef and author, and appeared in the Irish Times on Feb 28th 2009.

Sweetcorn & Seafood Chowder

A real winter warmer!

One thinks of Chowder as a winter food, welcoming and warm on a cold day, a respite from the harsh elements. True, but you can eat (yes, you eat soup) this at any time.


The seafood you add is up to you; best to use what's readily available or failing that something from the freezer but not battered or breadcrumbed.

Ingredients:

• Knob of butter
• 1 Onion, finely chopped
• 12oz Potatoes,cubed
• 18 fl oz Milk
• 5oz Sweetcorn
For the fish I use:-
• 10oz Smoked Haddock
• 5oz Prawns

Directions:
Heat the butter in a large saucepan and add the onion and cook until soft. Pour over the milk and add the cubed potatoes. Bring to the boil but drop the temperature immediately to the mixture just simmers - you do not want the milk boiling vigorously. Simmer for about 10 minutes - the potatoes should not be cooked fully but should be getting there.

Add the fish and the sweetcorn and simmer for another 5 minutes. Scatter with parsley and serve with crusty bread.

Optional:

• You can add a few slices of bacon (chopped) with the onions - not suitable for vegetarians.
• Try adding some frozen peas for colour, texture and taste; similarly some chopped sun-dried tomatoes!