Fish stew

I made this towards the end of last week, and although it was a lot of work, it was well worth the effort Continue reading

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Seafood pasta with pancetta and tomatoes

A nice Summery dish for the warm weather that has finally arrived.

The seafood was king prawns, marinaded in a mixture of olive oil, lime juice, Scotch bonnet chilli, garlic, shallot, chopped coriander, salt and pepper.

I first sautéed some lardons of pancetta in a pan with olive oil until they were beginning to crisp up and then added some chopped fresh tomatoes and carried on cooking until these began to break down

Then I added the king prawns and their marinade and cooked them for a bit, adding a small glass of white wine to help make a sauce.

Finally, just before serving, I added in some ready-coked cockles and warmed them through.

I’d already cooked some fresh egg gemelli and everything was mixed together and served.

Sweet and sour seafood with soba noodles

This was based on the Sweet and Sour Fish Tiles recipe that I blogged recently.

I used small queen scallops and raw king prawns which I marinated in a batter made from cornflour, Shaoxing rice wine, salt, egg and oil.

This was then put to one side while I mixed up the ingredients for the sauce, exactly the same as for the previous sweet and sour recipe – caster sugar, light soy sauce, Chinkiang vinegar, salt,cornflour, and water.

The seafood was fried in hot oil in the wok but instead of setting it aside I added chopped ginger, spring onion greens and garlic before adding the sauce mixture and cooking it until thickened. The sauce was lighter in colour that last time, but i think that this worked OK, and I added the shredded red chilli and white parts of the spring onion to the sauce while it was cooking.

The only accompaniment was some plain soba noodles, dressed with a little sesame oil.

Spicy udon with seafood and vegetables

This was the result of a trip to the shops where I bought prawns, squid and monkfish fillets, plus a variety of vegetables; carrots, pak choi, baby corn, green beans, peppers, shitake and oyster mushrooms, tenderstem broccoli and sugar snap peas.

The work was all in the preparation, it took hardly any time to cook.

The seafood was briefly marinated in black rice vinegar, soy sauce, a pinch of sugar and chilli bean paste and then stir-fried in groundnut oil in a hot wok.

While this was cooking, I stir-fried the vegetables in a separate wok with some Chinese curry paste, garlic, ginger, chopped green chillies and spring onions, plus some soy sauce. When these were done I added some of those pre-cooked udon noodles that you find in oriental shops and added in the seafood, mixing everything well.

It was hot and spicy and a really nice meal. You could do a similar thing with thinly sliced chicken or pork, or even leave out the meat altogether and have it as a vegetarian dish.

Prawns and scallops in a cream sauce wiith pasta

I was alone tonight so I had an opportunity for seafood.

I sautéed a chopped shallot in some olive oil and added some roughly chopped baby plum tomatoes, some Aleppo pepper flakes, salt and pepper and chopped parsley, stirring and cooking for a couple of minutes. Then I added in my scallops and prawns and sautéed them, keeping them moving. I added in a splash of white wine (the Gavi I was drinking) and a tablespoonful of crème fraiche.

I’d already cooked some angel hair egg pasta and added the seafood to the pasta, ensuring the sauce coated it.

Really simple and incredibly tasty.

Spanish-style rice with chicken

One of my favourite comfort food meals is rice with chicken, peppers, chorizo and some kind of seafood.

It is so simple.

All you need are;

1 diced onion (I used a red one here)
1 crushed clove of garlic
1 chopped red pepper
a handful of baby broad beans
diced chorizo
3 rashers of smoked streaky bacon, cut into lardons
1 chicken thigh per person
a small glass of white wine
long grain rice – enough to fill a measuring jug to the 200 ml level
400 ml chicken stock
cooked mussels or prawns
chopped parsley
ready made paella spice mix

Sauté the chicken skin side down in olive oil until the skin is golden and remove the chicken. Add the bacon and chorizo and cook until the colour runs from the chorizo and add in the onion, garlic and peppers.

Soften these in the oil and add in the rice, stirring it to coat it in oil. Add the wine, paella spices, salt and pepper and stir again.

Add the stock and return the chicken to the pan with the broad beans.

Simmer covered until the rice is done and add the prawns or mussels to heat them through.

Serve garnished with chopped parsley.

A basic Spanish red would suit this nicely, or slightly higher in price, maybe an unoaked Rioja.