| Linda's Fish Soup - Linda Pile |
For 2/3 people.
You could add white wine and other sorts
of fish/shellfish but it might be a bit rich
with too much wine, we didn't bother, and
it tasted great without.
Ingredients:
1 large salmon steak
2 fillets of white fish - pollack/coley/cod
4 oz prawns or mussels (shelled)
2 onions finely chopped
nutmeg/salt/pepper/bay leaf.
3 medium potatoes cubed
1 large carrot julienned
1 tbsp curry powder or home made version
1 fish stock cube (yeast free if poss, but
Ashton says some
yeast is OK) or
Thai fish sauce to taste
1 tbsp tomato puree
olive or sunflower oil
2 pints ish of real fish stock (Tescos fish
counter will give you
the heads and
bones if you buy a whole salmon - reduced
this week!) |
Method
Sweat the onions/carrot/potatoes in oil for
10 minutes and add
all spices then
the tomato puree. Put in fish stock and stock
cube.
Boil then simmer long enough for the potatoes
to cook. Put
fish/shellfish in for
5 minutes and there you are. |
|
| Fish and Pepper Sauce - Carol Hanson |
Ingredients:
Fish fillet or steak
1-2 Tbsp. oil
1 green bell pepper
2 cloves garlic chopped
About 1/3 onion, chopped roughly
Garlic salt to taste
Cajun or Blackened spice
Salt and garlic powder to taste |
Method:
Saute pepper and onion until tender, adding
garlic near end
and small
amount of water, if necessary.
Cool and then blend in electric blender.
In the meantime, put
fish in oven
proof dish with lid. Sprinkle with Cajun
seasoning and salt and
garlic powder.
Cover and bake at 325 between 30 and 45 minutes,
depending on thickness
of fish. Pour pepper sauce over fish at serving
time. |
|
| Cajun Fish in Wine - Carol Hanson |
Ingredients:
Fish fillets or steaks
Cajun or blackened seasoning
Salt
Marjoram
Lemon pepper
Garlic powder
About 1/3 cup white wine |
Method:
Season fish with spices and pour wine into
pan with fish.
Bake at 325 for 30 to 45 minutes, depending
on thickness of
fish. |
|
| Fish Cakes - Linda Pile |
Ingredients (all approximate)
I big can (400 gr?) pink salmon
´ lemon
1lb mashed potatoes (I do them with Tesco's
organic sunflower
marg which
has no 'nasties' in it and Rice Dream rice
milk)
Gluten-free dry breadcrumbs. German co. called
WERZ/ name
on packet
BIONA - address of importers : 161 Dawes
Rd LONDON SW6
7EE
Salt/black pepper to taste. |
Method
Mash it all (except breadcrumbs) together
- make about 8 BIG
fishcakes - and
roll in breadcrumbs. Then fry (non stick
pan means less oil) |
|
| Fish Supper - Linda Pile |
Ingredients (all approximate)
Pieces of Tuna/swordfish/tilapia fillets/
salmon (one per
person)
Boiled/mashed or scalloped potatoes or Sweet
potatoes
Brussel tops/savoy cabbage/courgettes/carrots
|
Method
Fry seasoned fish in non stick pan with little
olive oil.
For scalloped potatoes - thinly slice, add
a little salt/black
pepper to taste,
olive oil (1tbsp) and a good slug of rice
milk and put in covered
dish in oven
(30 mins on 180) Add garlic if you're adventurous.
Sweet potatoes take about 20 mins in oven
on 180 and you
treat them like
baked potatoes. You can eat the skin. |
|
| Pan Fried Skate Wing on a bed of Fennel Flambed
with Sambuca - Graham Child |
Ingredients: (Serves 2)
Wings, 2 off approx 10/12 ozs each
2 Heads of Fennel
2 Cloves Garlic
Good shot Sambucca
Tops of Fennel for Garnish |
Method
A very simple and quick dish.
Have fish monger skin the skate and make
sure it is not one of
those 'stupid'
palm of hand fish that should not have been
taken.
Remove base & outside layer off Fennel.
Seperate layers and
cut down the
lengh into 'jullien' (strips about 1/8"
wide).
Bring large pot water to boil and plunge
fennel into it when at a
rolling boil,
bring to simmer and cook for approx 5/10
mins testing until 'al
dente'. Strain
and plunge into cold water and leave under
running water to
cool, to stop
cooking.
Strain and Dry on kitchen towel.
Heat a large frying pan and add a little
Virgin Olive Oil, add
wings when hot
and when almost cooked through, add fennel
and 2 cloves of
finely chopped
garlic, add 'good slug' (approx 5 tablesppons)
of sambucca.
Tilt pan to one
side and ignite, when flames subside, plate
fennel, place skate
onto it and
share pan juices. Garnish with green tops
off fennel. Have
some fish stock to
hand in case you have insufficient pan juices.
Serve with New Potatoes, Broccoli and carrot.
|
Fennel is a great vegetable, use sparingly
in fish stocks for
extra flafour, or
par boil for 5 mins and roast with Jean Crosbie's
Mediteranian
Veg recipe. A
lovely flavour with fish, this is one of
my favourites - Graham
Child |
|
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MS-Diet Support Group 
DIRECT-MS