Recipes & Seafood Information

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  • Psari Savoro;
    • Baja-Battered Fish;
      • Portuguese-Style Pan-Fried Hake;
        • Seafood Couscous Paella;
          • Oven Baked Fish;
            • Strawberry Shrimp and Melon Salad;
              • Peppered Tuna Steak;
                • Smoked Salmon Pizza;
                  • Braaied Prawns;
                    • Southern Indian Rice and Seafood Soup;
                      • Mataar Paneer;
                        • Grilled halloumi with spiced couscous;
                          • Zesty Spring Fish;
                            • Marinated Calamari Salad;
                              • Penne with Spicy Tuna;
                                • Seafood Curry;
                                  • Easy Thai Fish Curry;
                                    • Melt-in-the mouth Stuffed Calamari;
                                      • Salmon Trout Poached in White Wine;
                                        • Grilled Calamari Rings;
                                          • Pan-fried Hake with Lemon and Herb Butter Sauce;
                                            • Seafood Paella;
                                              • Gingered Monkfish;
                                                • Fried Yellowtail with Tahini Chilli Sauce;
                                                  • Beer Battered Fish with Tartar Sauce;
                                                    • Fried Goat's Cheese with leeks;
                                                      • Tai Fried Monk Fish;
                                                        • Butterflied snoek over the coals;
                                                          • Macaroni al forno;
                                                            • Oyster Chowder Soup;
                                                              • Spanish Fish Soup with Red Peppers;
                                                                • Baked Camembert;
                                                                  • Salmon Trout Tapenade;
                                                                    • Cheats fish thermidor;
                                                                      • Pan- fried Carpenter with Radish, Sweet Pea and Mint salad;
                                                                        • St Joseph Curry;
                                                                        • Psari Savoro
                                                                          6 white fish fillets (e.g. Hake)
                                                                          Sea salt flakes
                                                                          1 tsp sumac
                                                                          Salt and milled pepper
                                                                          ¼ cup of plain flour
                                                                          Olive oil
                                                                          1 large onion
                                                                          6 garlic cloves, sliced
                                                                          2 tsp rosemary leaves, finely chopped
                                                                          ½ cup red wine vinegar
                                                                          ½ cup red and black raisins and sultanas

                                                                          1. Rinse and dry the fish fillets. Season with salt and sumac.
                                                                          2. Cover and refrigerate for approximately one hour
                                                                          3. Dust fish in seasoned flour and shake off any excess.
                                                                          4. Heat oil and butter in a pan, add the fish and cook for roughly 3 min on each side, until golden brown and cooked through.
                                                                          5. In another pan, fry the onion, in a dash of olive oil, until soft. Add the garlic and rosemary and gently cook until lightly browned. Stir in vinegar, raisins and sultanas.
                                                                          6. Boil and allow to simmer for 10min.
                                                                          7. Pour over fish and serve immediately

                                                                          Baja-Battered Fish
                                                                          3/4 cup beer, preferably lager or pilsner
                                                                          1/2 cup all-purpose flour
                                                                          1/4 cup whole-wheat pastry flour
                                                                          1/2 teaspoon salt
                                                                          1/4 teaspoon dried oregano
                                                                          1/4 teaspoon dry mustard
                                                                          1/4 teaspoon cayenne pepper
                                                                          1/4 teaspoon freshly ground pepper
                                                                          1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
                                                                          3 tablespoons canola oil, divided


                                                                          Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

                                                                          Portuguese-Style Pan-Fried Hake

                                                                          For the Sauce:
                                                                          2 medium ripe tomatoes (12 ounces)
                                                                          3 tablespoons olive oil, preferably Portuguese
                                                                          2 bay leaves
                                                                          3 whole allspice berries, cracked and finely chopped
                                                                          3 or 4 cloves garlic, minced
                                                                          1 medium green bell pepper (about 6 ounces), thinly sliced
                                                                          1 medium onion (about 6 ounces), thinly sliced
                                                                          1/4 cup dry white wine
                                                                          1/2 cup small black Portuguese or nicoise olives, pitted and rinsed
                                                                          Kosher or sea salt and freshly ground black pepper

                                                                          To cook the fish:
                                                                          1/4 cup olive oil, preferably Portuguese
                                                                          1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions
                                                                          Kosher or sea salt freshly ground black pepper
                                                                          2 cups cornmeal

                                                                          1. Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel the tomatoes, cut them in half lengthwise. Remove the seeds, cut the tomatoes into slivers (julienne) and set them aside. There will be about 1 1/2 cups.

                                                                          2. It's best to start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on medium heat as you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.

                                                                          3. Before adding the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

                                                                          Seafood Couscous Paella
                                                                          2 teaspoons extra-virgin olive oil
                                                                          1 medium onion, chopped
                                                                          1 clove garlic, minced
                                                                          1/2 teaspoon dried thyme
                                                                          1/2 teaspoon fennel seed
                                                                          1/4 teaspoon salt
                                                                          1/4 teaspoon freshly ground pepper
                                                                          Pinch of crumbled saffron threads
                                                                          1 cup no-salt-added diced tomatoes, with juice
                                                                          1/4 cup vegetable broth
                                                                          4 ounces bay scallops, tough muscle removed
                                                                          4 ounces small shrimp, (41-50 per pound), peeled and deveined
                                                                          1/2 cup whole-wheat couscous

                                                                          Heat the oil in a large pan over medium heat. Add onion and cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
                                                                          Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes. (Serves 2)

                                                                          Oven Baked Fish
                                                                          1 large onion (chopped)
                                                                          500 gram firm white fish filets such as South African hake
                                                                          2 to 3 cloves of garlic, chopped
                                                                          3 eggs
                                                                          2 tablespoons (30 ml) oil
                                                                          2 tablespoons (30 ml) white vinegar, lemon juice or white wine
                                                                          2 tablespoons parsley (finely chopped)
                                                                          1 teaspoon thyme
                                                                          2 teaspoons dill (optional)
                                                                          1 cup (250 ml) grated Cheddar cheese
                                                                          Salt and pepper to season to taste
                                                                          A decent pinch of cayenne pepper

                                                                          Fry onion until translucent. Grease an oven dish and place fish fillets in the dish. Sprinkle dill and chopped garlic over fish and then the onion. Whisk together the eggs, oil, vinegar or lemon juice or wine, parsley, thyme, salt, and black and cayenne pepper. Add cheese and mix. Distribute mixture evenly over fish. Bake for 45 minutes at 200 C until lightly browned. Serve warm.

                                                                          Strawberry Shrimp and Melon Salad
                                                                          1-1/2 cups lemon yogurt
                                                                          1 tsp. lemon juice
                                                                          2 Tbsp. honey
                                                                          2 cups watermelon cubes
                                                                          2 cups cubed cantaloupe
                                                                          2 cups halved strawberries
                                                                          1 lb. cooked medium shrimp, shelled and devined

                                                                          In small bowl, combine yogurt, lemon juice and honey and blend well. In large bowl, combine remaining ingredients. Pour dressing over and toss very gently to coat. Serve immediately on lettuce lined plates. Serves 6

                                                                          Peppered Tuna Steak
                                                                          2 6-8 oz. tuna steaks - 3/4-inch thick
                                                                          2 tsp. each of black, white, red and green pepper corns
                                                                          1 Tbsp. olive oil
                                                                          1 lglarge lime; cut into quarters

                                                                          1. Remove steaks from refrigerator an hour before cooking. Sprinkle each side with a pinch of salt.
                                                                          2. Grind pepper corns and dump in a small pan. Thoroughly coat both sides of each tuna steak with pepper.
                                                                          3. Let steaks warm for an hour.
                                                                          4. Heat olive oil in a skillet over medium high heat. Add steaks and cook for three minutes per side for medium.
                                                                          5. Spritz each steak with a quarter of lime and serve immediately with another lime quarter in case you want more.

                                                                          Smoked Salmon Pizza
                                                                          Refrigerated pizza dough
                                                                          3/4 cup 1/3-less-fat cream cheese
                                                                          1 tablespoon chopped fresh dill
                                                                          1 tablespoon fresh lemon juice
                                                                          3 ounces sliced smoked salmon
                                                                          1 tablespoon capers
                                                                          1/4 cup sliced red onion
                                                                          Garnish: fresh dill

                                                                          Prick prepared dough with fork. Bake at 450° for 10–12 minutes or until crisp. Transfer to rack. Combine cream cheese with chopped fresh dill and lemon juice. Spread mixture on crust. Top with smoked salmon, capers, and sliced red onion. Garnish with fresh dill, if desired. Cut into 5 slices; serve.

                                                                          All About Dough

                                                                          Where to buy it: You can get refrigerated pizza dough at your local supermarket. Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake.

                                                                          Pizza prep: Preheat oven to 450°. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal. Transfer dough to prepared sheet. Roll up sides 1-inch to form a rim.

                                                                          Braaied Prawns
                                                                          sprig of rosemary
                                                                          lavender or fennel
                                                                          fresh raw large or tiger prawns
                                                                          wooden skewers, soaked overnight in water
                                                                          lemons or limes, sliced

                                                                          Light the fire well in advance.
                                                                          When all the flames have gone, add sprigs of herbs to create aromatic smoke and deter insects.
                                                                          Meanwhile remove the heads and shells of the prawns, and the black vein that runs down the back.
                                                                          Wash them in cold water.
                                                                          Thread prawns onto wooden skewers.
                                                                          Place a layer of lemon or lime slices on the braai grid and lay the prawns on top.
                                                                          Turn over the skewers after about 2 minutes.
                                                                          The prawns are cooked when they are pale pink with browned edges.
                                                                          Eat immediately.

                                                                          Southern Indian Rice and Seafood Soup
                                                                          5 tablespoons vegetable or sunflower oil
                                                                          3 tablespoons brown mustard seeds
                                                                          a handful of fresh curry leaves, picked off their stalks
                                                                          2 teaspoons cumin seeds
                                                                          1 teaspoon garam masala
                                                                          1½ teaspoons chilli powder
                                                                          2 teaspoons turmeric
                                                                          3 red chillies, deseeded and finely sliced
                                                                          2 large thumb-sized pieces of fresh ginger, peeled and grated
                                                                          6 cloves of garlic, peeled and finely chopped
                                                                          2 onions, peeled and finely chopped
                                                                          2 handfuls of basmati rice
                                                                          565ml water
                                                                          600g fish (see introduction), skinned, filleted and cut into 2–• 3 inch chunks
                                                                          2 x 400ml tins of coconut milk
                                                                          sea salt and freshly ground black pepper
                                                                          juice of 2 limes
                                                                          a handful of fresh coriander, roughly chopped
                                                                          optional: 3 tablespoons freshly grated coconut

                                                                          Get yourself a big pan and heat up your oil, add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes and you'll get the most amazing smells filling the room from all these spices. Then add the chillies, the ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the coriander.
                                                                          Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and rip over the rest of the coriander.

                                                                          Mataar Paneer
                                                                          Paneer cheese, cubes - 2 cups
                                                                          Ghee - 5 tablespoons or vegetable oil - 5 tablespoons
                                                                          Finely chopped onion - 1 cup
                                                                          Minced fresh ginger - 1 tablespoon
                                                                          Minced garlic - 1 tablespoon
                                                                          1/2 teaspoon of fresh green chilli, finely chopped
                                                                          1 tablespoon of garam masala (make your own by grinding 2.5 large black cardamom pods, 2.5 cm stick cinnamon, 1 teaspoon of cumin, 4 cloves, 1 teaspoon black peppercorns and 1/2 average sized nutmeg (optional) to a fine powder)
                                                                          Salt - 1 teaspoon
                                                                          Ground turmeric - 1/2 teaspoon
                                                                          Ground cayenne pepper - 1/4-1/2 teaspoon
                                                                          Diced tomato, with juice - 1 cup
                                                                          Water - 1/2 cup
                                                                          Frozen green peas, thawed - 1 1/2 cups
                                                                          Chopped cilantro - 1/2 cup

                                                                          Fry the onions, ginger, garlic, and green chillies in oil or ghee. When the onions are soft and golden brown, add the tomatoes, salt, chilli powder and turmeric. Mix until the tomatoes are blended together. Add water, reduce the heat to low and allow to simmer for 10 minutes. Add the peas and taste for seasoning, adding more salt if required. Simmer for 15 minutes.
                                                                          Add the paneer cubes, garam masala and half of the cilantro. simmer for another 15 minutes or until peas are tender. garnish with the remaining cilantro before serving.

                                                                          Add to rice or serve chapattis.

                                                                          Grilled halloumi with spiced couscous

                                                                          1 head broccoli
                                                                          handful sugar snap peas
                                                                          175g couscous
                                                                          ½ tsp each cinnamon , cumin and coriander
                                                                          300ml vegetable stock
                                                                          handful cherry tomatoes , halved
                                                                          250g pack halloumi cheese
                                                                          ½ lemon , juice only
                                                                          drizzle olive oil
                                                                          small handful coriander leaves, chopped

                                                                          1. Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
                                                                          2. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
                                                                          3. Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
                                                                          4. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

                                                                          Zesty Spring Fish

                                                                          2 large fillets white fish, about 200g/8oz each
                                                                          2 tbsp soy sauce
                                                                          2 garlic cloves, finely grated
                                                                          Small piece of ginger, grated
                                                                          1 tbsp vegetable oil
                                                                          200g spring greens, roughly shredded

                                                                          1. Toss the fish with the soy sauce, garlic and ginger. Heat the oil in a non-stick wok or frying pan and add the fish and its marinade. Sizzle for 3 minutes on each side, until fish is almost cooked.
                                                                          2. Throw in the greens and a splash of water and let everything simmer for 5 minutes, until the greens have wilted. Spoon everything onto a plate and serve with rice or noodles
                                                                          3. Serve with rice and enjoy!

                                                                          Marinated calamari salad

                                                                          Serves: 4


                                                                          Vegetable oil, for frying
                                                                          300-400g defrosted calamari rings
                                                                          2 cloves of chopped garlic
                                                                          1 chopped chilli
                                                                          Juice and grated peel of ½ lemon

                                                                          2 Tbsp light soy sauce
                                                                          2-3 Tbsp lemon juice
                                                                          2 Tbsp vegetable oil
                                                                          1 Tbsp rice wine

                                                                          1 cucumber, peeled and sliced
                                                                          300g packets of blanched green beans
                                                                          150g of bean sprouts
                                                                          ¼ cup chopped dill
                                                                          ¼ cup chopped coriander
                                                                          ½ cup basil leaves
                                                                          ½ toasted cashew nuts

                                                                          1. Heat some oil in a heavy-based pan. Stir fry calamari over a high heat for 1-2 minutes.
                                                                          2. Add garlic and chilli, and fry for 30 seconds, remove from the heat.
                                                                          3. Whisk dressing ingredients together and drizzle over calamari. Allow calamari to cool in the dressing for at least 30 minutes.
                                                                          4. Toss calamari with the salad ingredients and serve.

                                                                          Penne with Spicy Tuna

                                                                          Serves: 4
                                                                          Preparation and cooking time: 40 min

                                                                          400g tuna fillet
                                                                          2 tbsp. lime juice
                                                                          1 red onion
                                                                          2 cloves garlic
                                                                          200g canned tomatoes
                                                                          50g black olives, pitted
                                                                          2 red chillies
                                                                          400g penne
                                                                          4 tbsp. olive oil
                                                                          3-4 tbsp. capers
                                                                          Tabasco sauce

                                                                          1. Cut the tuna fillet into pieces and drizzle lime juice over the top.
                                                                          2. Peel and finely chop the onion and the garlic. Drain the tomatoes and chop, retaining the tomato juice. Slice the olives. Finely chop the chillies.
                                                                          3. Cook the penne in boiling, salted water until al dente.
                                                                          4. Fry the onion and the garlic in hot oil, then add the tuna, followed by the tomatoes and the tomato juice. Now add the chillies, olives and capers and season with salt. Simmer the sauce until the liquid has reduced a little, then season to taste with the Tabasco sauce.
                                                                          5. Drain the pasta and toss in the tuna sauce.
                                                                          6. Serve in warmed bowls.

                                                                          Seafood Curry

                                                                          Serves: 4
                                                                          1 tablespoon peanut oil
                                                                          ½ teaspoon ground turmeric
                                                                          1 teaspoon ground coriander
                                                                          1 cup coconut milk
                                                                          ¼ cup water
                                                                          2 tablespoons lime juice
                                                                          2 teaspoons brown sugar
                                                                          2 lime leaves, shredded
                                                                          400g fish fillets
                                                                          200g prawns, heads removed and shelled
                                                                          200g squid rings

                                                                          For the paste:
                                                                          2 shallots, chopped
                                                                          2 cloves garlic, chopped
                                                                          2 teaspoons root ginger, chopped
                                                                          3 medium chillies, deseeded and sliced
                                                                          1 lemongrass stalk, sliced
                                                                          ½ teaspoon salt

                                                                          1. Grind or pound paste ingredients in a mortar with pestle or in a food processor.
                                                                          2. Heat oil in a wok or large frying pan. Add paste and cook for 1-2 minutes. Add turmeric and coriander and cook until aromatic. Add coconut milk, water, lime juice, sugar and lime leave. Bring to the boil, add seafood and cook for 3-4 minutes or until seadood is tender. Serve with noodles or rice.

                                                                          Easy Thai Fish Curry

                                                                          Preparation time: 10 minutes
                                                                          Cooking Time: 10 minutes
                                                                          Serves 2 to 4

                                                                          THAI CURRY SAUCE:
                                                                          • 1/2 cup fresh coriander stems and leaves, chopped
                                                                          • 1 can good-quality coconut milk
                                                                          • 4 green onions, sliced (including green stem)
                                                                          • 1 thumb-size piece galangal or ginger, grated
                                                                          • 4 cloves garlic
                                                                          • 2 Tbsp. fish sauce (available at Asian food stores)
                                                                          • 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
                                                                          • 2 tsp. ground cumin
                                                                          • 2 tsp. ground coriander
                                                                          • 2 tsp. brown sugar (or more to taste)
                                                                          • 1/2 tsp. turmeric
                                                                          • 1 tsp. shrimp paste
                                                                          • 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
                                                                          CURRY INGREDIENTS:
                                                                          • 3-4 fillets of fresh or frozen fish - any type, from sole to salmon
                                                                          • Handful fresh mushrooms, sliced
                                                                          • 1 red bell pepper, de-seeded and diced
                                                                          • 1 medium tomato, cut into small pieces
                                                                          • Handful of fresh basil
                                                                          • Handful of fresh coriander
                                                                          • Fresh lime or lemon wedges for garnish
                                                                          • Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)

                                                                          1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
                                                                          2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
                                                                          3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
                                                                          4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
                                                                          5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
                                                                          6. Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice. Enjoy!

                                                                          Melt-in-the mouth stuffed Calamari

                                                                          Serves 4 Preparation time: 15-20min Cooking time: 10-13 min
                                                                          • 2 rounds feta cheese, crumbled
                                                                          • 125ml cream cheese
                                                                          • 125ml grated pecorino cheese
                                                                          • 4 piquanté peppers, chopped
                                                                          • 2 jalapeño peppers, chopped
                                                                          • 14 calamari tubes, cleaned
                                                                          • lemon slices
                                                                          • 80ml butter
                                                                          • juice and zest of 1 lemon
                                                                          • 2-3 sprigs fresh thyme
                                                                          • lemon wedges
                                                                          • french loaf to serve

                                                                          1. For the filling mix the cheeses and peppers. Ensure the calamari tubes are well cleaned- remove any hard pieces inside.
                                                                          2. Spoon the filling into a piping bag and fill the calamari tubes. Secure the openings with cocktail sticks.
                                                                          3. Put the lemon slices in the bottom of a steamer. Put the calamari on top and steam for 8-10 minutes or until done and calamari has just turned white and is no longer glassy.
                                                                          4. Melt a generous knob of butter in a large pan, add the lemon juice, zest and thyme and heat until fragrant and the butter has browned slightly.
                                                                          5. Add the calamari and mix rapidly with the butter mixture until well coated. Serve with extra lemon wedges and large chunks of bread.

                                                                          Salmon Trout Poached in White Wine

                                                                          • 3 cups dry white wine
                                                                          • 1 1/2 cups water
                                                                          • 1 onion, cut into 1/2-inch-thick rounds
                                                                          • 2 teaspoons black peppercorns
                                                                          • 2 teaspoons salt
                                                                          • 8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
                                                                          • 1 12-ounce jar sweet gherkin pickles, coarsely chopped
                                                                          • 1/2 cup chopped fresh parsley
                                                                          Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in centre, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
                                                                          Mix pickles and parsley in bowl. Serve fish with pickle mixture.

                                                                          Grilled Calamari Rings
                                                                          600g calamari rings
                                                                          60g coriander
                                                                          2 large red chillies, seeded and finely chopped
                                                                          4 large garlic cloves crushed with 1/4 tsp sea salt
                                                                          180 ml sunflower oil
                                                                          120ml freshly squeezed lime juice
                                                                          Coconut rice or steamed jasmine rice

                                                                          Make the dressing and rinse the calamari
                                                                          To make the dressing, rinse the coriander, pick off the leaves and chop. Mix with the rest of the dressing ingredients and set aside. Place the calamari tubes in a colander and rinse inside and out under cold running water. Drain well. Check that each tube has been cleaned properly and remove any remaining cartilage or membrane inside the tubes.

                                                                          Blanch the rings
                                                                          Pour boiling water over calamari rings until just covered and leave to blanch for two minutes. Drain well and return to the bowl.

                                                                          Get ready for grilling
                                                                          The rings should now look white, partially cooked and curled around the edges. Heat the grill pan over a high heat and have the dressing ready. While the pan is heating, toss the calamari in a little sunflower oil and pat dry with paper towel.

                                                                          Grill the rings
                                                                          Once the pan is smoking hot,add a few rings to the pan and cook for 30 seconds. The rings should be golden and charred without being overcooked. Once all the rings are cooked, divide the rice between four bowls, add some Asian salad leaves, top with the hot calamari, spoon over the dressing and serve immediately.

                                                                          Pan-fried Hake with Lemon and Herb Butter Sauce

                                                                          4 x 175g hake fillets, skin on and boned
                                                                          1 tablesp. olive oil
                                                                          Salt and freshly ground pepper
                                                                          1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
                                                                          ½ lemon, pips removed

                                                                          Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

                                                                          Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce (fish is cooked when flaky and no longer translucent)

                                                                          Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

                                                                          Seafood Paella

                                                                          6 chicken thighs
                                                                          3 monk fish tails
                                                                          1kg fresh mussels
                                                                          800g large prawns
                                                                          300g ham
                                                                          80ml olive oil
                                                                          2 sliced onions
                                                                          2 cloves crushed garlic
                                                                          2 red or yellow peppers sliced
                                                                          2 ripe tomatoes, skinned and sliced
                                                                          625 ml chicken stock
                                                                          375 ml uncooked rice
                                                                          250g cooked peas
                                                                          Salt and ground black pepper

                                                                          Skin and bone the chicken thighs and cut into chunks. Cube monk fish tails. Devein the prawns, leave head and skin on. De-beard the mussels and steam until opened, (discard closed ones).
                                                                          Heat half the oil in a frying pan and brown the chicken pieces. Set aside and season with salt and pepper. Fry the prawns and set aside with the chicken.
                                                                          Use the remaining oil to fry the onion and the garlic until golden. Add the peppers, tomato and half the stock. Return the chicken to the pan, cover and cook gently for about 15 minutes.
                                                                          Add the monk fish, ham, rice, turmeric, remaining stock and a little salt and pepper, cover and simmer until the rice is cooked and all the liquid has been absorbed.
                                                                          Add the prawns, the mussels and the peas. Stir gently and heat through. One can add a little white wine to moisten the dish.
                                                                          Serve with hot, crusty bread and a green salad.

                                                                          Gingered Monkfish

                                                                          15g Butter
                                                                          1 Medium onion sliced
                                                                          1 cm Piece fresh root ginger, peeled and chopped
                                                                          1 Clove garlic, peeled and crushed
                                                                          1/2 Red pepper, chopped
                                                                          175g Cauliflower florets
                                                                          225g Monkfish, cubed
                                                                          1/4 teaspoon tumeric
                                                                          150 ml Fresh milk
                                                                          100g Skimmed milk soft cheese
                                                                          Chopped chives for garnish

                                                                          Melt the butter in a saucepan, add the onion, ginger and the garlic. Cook until soft.
                                                                          Add peppers, cauliflower, fish and tumeric. Cook stirring for 2 minutes. Add the milk and bring to the boil, cover and simmer for 5 minutes.
                                                                          Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.

                                                                          Fried Yellowtail with Tahini Chilli Sauce (serves 6)

                                                                          120g (1 cup) cake flour
                                                                          10ml (2 tsp) smoked salt
                                                                          Black pepper
                                                                          6 yellowtail fillets
                                                                          Oil for frying
                                                                          45ml (3 tsp) tahini (seseme paste)
                                                                          15ml (1 tsp) mild chilli sauce
                                                                          Zest and juice of 1 lemon
                                                                          1 clove garlic crushed
                                                                          30ml (2 tsp) olive oil
                                                                          Salt and balck pepper
                                                                          Handful of pomegranate seeds (optional) to serve
                                                                          Handful of seseme seeds to serve

                                                                          Combine the flour, salt and pepper and coat the fish. Heat about 2cm oil in a pan to piping hot and fry the fish for about 5 minutes per side. Drain on a paper towel. For the sauce, combine all the ingredients and mix until smooth, add water if you prefer a thinner sauce, season.
                                                                          Drizzle sauce over fish and sprinke pomegranate seeds and seseme seeds . Serve with a mixed salad.

                                                                          Beer Battered Fish with Tartar Sauce(suitable for Hake, Kob, Carpenter, Monkfish, Kingklip and Calamari) Serves 4

                                                                          • 100g Cake Flour
                                                                          • 100g Cornflour
                                                                          • 10 ml (2 tsp) baking powder
                                                                          • 2.5ml (1/2 tsp) turmeric
                                                                          • Salt and pepper/fish seasoning
                                                                          • 300 ml beer
                                                                          • Oil, for deep-frying
                                                                          • About 800g firm white fish, such as fresh hake
                                                                          Sift the dry ingredients together.
                                                                          Add the beer and stir until smooth.
                                                                          Preheat the oil in a deep pan.
                                                                          Cut the fish into 4 pieces. Dip each piece into the batter to coat well. When the oil is hot enough so that a cube of bread browns in seconds, fry the fish, 2 pieces at a time, until cooked and crispy.
                                                                          Serve immediately with potato wedges, salt & vinegar – and the traditional tartare sauce.

                                                                          Tartare Sauce

                                                                          • 150ml good quality mayonnaise
                                                                          • 15 ml (1 tbsp) fresh chives, chopped
                                                                          • 15 ml (1tbsp) fresh flat-leaf parsley, chopped
                                                                          • 10 ml (2 tsp) capers, chopped
                                                                          • 15 ml (1 tbsp) gherkins, chopped
                                                                          • Squeeze of fresh lemon juice
                                                                          Place all the ingredients in a bowl and mix to combine well. Allow to stand for an hour before serving so that the flavours mingle and intensify.

                                                                          Fried Goat's Cheese with leeks

                                                                          Ingredients to serve four:
                                                                          • 250g Saint Maure
                                                                          • 5 Tablespoons bread crumbs
                                                                          • 4 tablespoons of olive oil
                                                                          • 2 bunches leek
                                                                          • 1 pinch of nutmeg
                                                                          • salt and black pepper

                                                                          Slice the cheese and roll in bread crumbs. Fry the slices shortly in the olive oil. Clean the leek, cut them lengthwise and cut them again in 3 cm long pieces. Stir-fry the leek pieces in the same pan for a little to wilt them, spice them and then arrange leek and cheese on plates

                                                                          Tai Fried Monk Fish

                                                                          Monk fish fillets
                                                                          Soda water
                                                                          Corn Flour
                                                                          Tempura Flour
                                                                          Tai spice
                                                                          Salt and Pepper

                                                                          Mix half corn flour and half tempura flour with soda water (batter must stick to your finger). Add salt, pepper and tai spice to taste.
                                                                          Roll the fillets first in flour, then in batter
                                                                          Deep fry, oil must cover the fish so that the fillet does not touch the pan
                                                                          Once cooked (cooking time will depend on the size of the fillet) drain oil
                                                                          Serve straight away with tai noodles and a generous amount of sweet chilli sauce

                                                                          Butterflied snoek over the coals

                                                                          1 snoek 2,5kg – 3kg
                                                                          Cooking oil
                                                                          Garlic butter
                                                                          Apricot jam (optional)
                                                                          Mixed herbs (optional)

                                                                          Behead the fish if not already done and heavily oil the fishes’ skin and the braai grid to ensure the fish doesn’t stick
                                                                          Mix all ingredients to produce a sauce with which to baste the snoek
                                                                          Place fish on the braai with flesh facing up and baste (with braai brush if available)
                                                                          Turn the fish over so the flesh is now facing down and braai over hot coals until flesh is beautifully browned (approx 5 min). Close the braai lid at this stage if possible to slightly smoke the flesh and maximize flavour
                                                                          Turn the fish back over and braai for a further 10 minutes or until cooked through while frequently basting the flesh. Raise the grid at this stage to complete the braaing over a more gentle heat if possible and serve straight off the braai when done with a salad.

                                                                          Macaroni al forno

                                                                          This Sicilian pasta bake with fish, anchovies, capers and olives is another one of our favourites. It is easy to make, quite unusual and has lovely strong flavours. We make this with whatever fish we have handy. The original recipe calls for fresh sardines but we can never get hold of those and they are also rather fiddly. It does work well with other kinds of oily fish.

                                                                          (serves 2)

                                                                          200 g tubular pasta (macaroni or penne)
                                                                          olive oil
                                                                          1 medium-sized fillet of fish, cut into cubes.
                                                                          3-4 ripe tomatoes, chopped (I like to peel them as well but it’s optional)
                                                                          4-5 anchovy fillets, chopped
                                                                          1 tbsp capers, drained and rinsed
                                                                          handful of black olives, pitted and halved
                                                                          salt and pepper
                                                                          handful of breadcrumbs

                                                                          Cook the pasta in salted water until al dente (use a heaped tablespoon of salt in a big pot of water – bland unsalted pasta is the death of this dish!). Drain and toss with a good gloosh of olive oil. Put just over half of the pasta into an oven dish (use a smaller rather than a very wide dish so the pasta doesn’t end up being spread too thin).

                                                                          Quickly fry the tomatoes in olive oil on high heat, so they’re cooked but not soupy. Add some salt and pepper and spread over the pasta. Sprinkle the chopped anchovies, capers and olives over the tomato layer.

                                                                          Lightly fry the fish pieces in olive oil until just done. Sprinkle with salt and pepper and spread over the top.

                                                                          Spread the remaining pasta over the top (it should make a solid layer). Sprinkle with the bread crumbs and drizzle over some more olive oil. Bake for about 30 min at medium heat until the top is crispy.

                                                                          Oyster Chowder Soup serves 5

                                                                          12 shucked oysters with juices
                                                                          1/2 litre fish stock
                                                                          1/2 cup flour
                                                                          1 teaspoon parsley chopped
                                                                          1 cup diced potatoes boiled
                                                                          1 cup chopped onions
                                                                          3/4 cup thick cream
                                                                          1/4 cup milk
                                                                          1/4 cup butter
                                                                          Salt and pepper to taste

                                                                          Saute onions in half of the butter until glassy. Add oysters and juice and simmer for 4-5 minutes. Add fish stock and bring to the boil. Reduce heat and simmer for about 8 minutes. Mix flour with remaining butter and milk, and add to mixture to thicken. Simmer for about 3 minutes. Add salt and pepper to taste. Serve with a sprinkling of fresh chopped parsley.

                                                                          Spanish Fish Soup with Red Peppers

                                                                          This recipe from the Canary Islands is a family favourite on Wednesday nights, after I’ve picked up some fresh fish and bread at the Old Gaol during the day. It is a really light and healthy dish, but served with some of Jaques’s crusty bread it makes a satisfying meal. It is relatively quick and easy to make, a bonus on week nights! With its lovely deep red colour, this soup looks as beautiful as it tastes good, so it also makes a great starter for a dinner party. I have made this equally successfully with St Joseph, hake and gurnard. The hake tends to fall apart a bit, but its flavour works really well in this soup.

                                                                          (makes 2 main course or 4 starter servings)

                                                                          3 tbsp olive oil
                                                                          4-5 ripe tomatoes, peeled and chopped
                                                                          1 large onion, chopped
                                                                          3 cloves of garlic, crushed
                                                                          2 large or 3 smaller red peppers (depending on size), diced
                                                                          2 tsp paprika
                                                                          1 tsp cumin
                                                                          salt and pepper
                                                                          1 large fillet of fish (about 400-500 g)
                                                                          lemon juice

                                                                          Heat the olive oil and gently fry the onion until it is glassy. Add the garlic, paprika and cumin and gently fry a bit more. Add the tomato and the diced peppers, reserving a handful of the peppers to add later after you’ve pureed the soup. Fry for a bit more (the oil brings out the flavours – you don’t want a boiled, bland taste!), then add some salt and pepper and about half a litre of water. Simmer until the peppers are soft. Puree the soup.

                                                                          Meanwhile, cut the fish into cubes and sprinkle with the lemon juice and some more black pepper.

                                                                          Add the last handful of diced pepper to the soup, and after ~5 minutes add the fish. Stir very gently to avoid breaking up the fish pieces and simmer until the fish is done. Try not to overcook the fish.

                                                                          Serve with crusty bread.

                                                                          Baked Camembert
                                                                          · 1 – 2 Camemberts each about 225g
                                                                          · flour
                                                                          · 1 egg
                                                                          · bread crumbs
                                                                          · sunflower oil
                                                                          · 1 bunch of parsley
                                                                          · 120g of cranberry jam
                                                                          Cut the cheese into quarters and cover the cut side with flour. Roll the quarters in beaten egg and bread crumbs and bake in hot sunflower oil. Drain on kitchen paper. Pick parsley leaves and fry them crisp in the hot oil. They should still be green. Remove with a slotted spoon and drain on kitchen wrap too. Serve the cheese wedges with parsley and cranberry jam.

                                                                          Salmon Trout Tapenade
                                                                          200g smoke salmon trout fillets
                                                                          180g large green olives, pitted
                                                                          1 clove garlic, crushed
                                                                          100ml extra virgin olive oil
                                                                          Grated rind and juice of 1 lemon
                                                                          1/3 cup (firmly packed) basil leaves
                                                                          Wood-fired bread, sliced on the diagonal, drizzeled with olive oil and toasted to serve

                                                                          Process all ingredients in a food processor until coarsely chopped. Season to taste with sea salt and freshly ground black pepper, transfer to a bowl and serve at room temperature with wood fired bread. (will keep for 3 days in the fridge)

                                                                          Cheats fish thermidor(Serves 4) (Great for most white fish especially Carpenter)
                                                                          750g filleted fish (skinned)
                                                                          125ml milk
                                                                          Salt and freshly ground black pepper
                                                                          400g tinned mushroom soup
                                                                          30ml dry sherry
                                                                          30ml brandy (optional)
                                                                          80g grated cheddar cheese
                                                                          ¾ of a cup of soft breadcrumbs

                                                                          Season fillets with salt and pepper and poach in milk until done (about 5min), and retain liquid. Then transfer fish to a buttered baking dish.
                                                                          To the baking liquid in the saucepan add undiluted soup, sherry, and brandy, bring to the boil and pour over the fish
                                                                          Cover with combined cheese and breadcrumbs and toast under a preheated oven griller
                                                                          Serve with baked potatoes and green salad

                                                                          Pan- fried Carpenter with Radish, Sweet Pea and Mint salad
                                                                          For the salad:
                                                                          1- 2 bunches radishes, chopped
                                                                          ½ cucumber, peeled into thin strips
                                                                          1 big bunch fresh mint, leaves picked
                                                                          A good bowl of sweet peas, podded
                                                                          2 avocados, chopped and doused with a bit of lemon
                                                                          Salad leaves
                                                                          Extra- delicious extra virgin olive oil
                                                                          Balsamic vinegar

                                                                          For the fish:
                                                                          4 portions filleted silverfish, also called carpenter, doppie or Kaapenaar
                                                                          You might have to tweeze out the pinbones.
                                                                          40ml cake flour
                                                                          5ml ground cumin
                                                                          5ml salt
                                                                          Olive oil and butter for frying

                                                                          To serve:
                                                                          Boiled baby potatoes, maybe with some chopped fresh oregano and olive oil
                                                                          A dollop of home- made lemon mayonnaise with chopped capers in.
                                                                          Dress the salad leaves in a bowl with the olive oil and balsamic. Add the reaminng ingrediants. That’s all.
                                                                          Make sure the fish is bone- free. Get ready a shallow plate with the flour, cumin and salt in.
                                                                          Heat up the oil and dip the filleted fish in the flour, cumin and salt mixture.
                                                                          Add to the pan, followed by a good knob of butter.
                                                                          While it simmers in the butter, you can scoop some over with a dessert spoon, only turning the fish once.
                                                                          It shouldn’t take more than three minutes.
                                                                          Eat outside. With a good sauvignon blanc

                                                                          St Joseph Curry
                                                                          1 KG St Josephs
                                                                          Fresh coriander
                                                                          3 medium onions
                                                                          4 medium red tomatoes
                                                                          1 green pepper
                                                                          1 heaped tablespoon fresh garlic paste
                                                                          1 heap teaspoon fresh ginger
                                                                          ½ Tblsp chilli powder
                                                                          1 heap teaspoon curry powder
                                                                          1 tsp dhania powder
                                                                          1 tsp jeera powder
                                                                          1 tsp salt
                                                                          Half cup of buttermilk
                                                                          1 tablespoon black mustard seeds
                                                                          2 twiggs curry leaves (optional extra), but best to have

                                                                          Chop onions finely & braise till golden brown (don’t burn).
                                                                          Grate/ liquidise tomatoes, then add to onion and fresh green chilli with 1 twigg curry leaves (braise together for about 10 min on med heat).
                                                                          Add dry ingredients and braise further till it thickens, then add half the bunch of fresh coriander (dahnia).
                                                                          Add buttermilk and stir in and a cup of water. Once the oil of the buttermilk separates from the mixture add the fish.
                                                                          Leave to cook for about 10 min. While the fish is cooking, in a separate pan (small egg pan) heat about 3 table spoons oil till hot then add the other twigg of curry leaves and fry till crisp (takes about 20 sec max) and then add mustard seeds. Let it pop as much as possible (should take few secs too) then add both to the curry.
                                                                          The fish should be done by now, lastly add the other half of the fresh coriander.
                                                                          may be served with rice or rotti.
                                                                          best served with rotti as it is a thickish curry.

                                                                          Mussel Soup
                                                                          Here a great recipe for a delicious Mussel Soup which we have tried recently and loved it – thank you to Dawn from Reddits. (Please note that if you have any great recipes or ideas for seafood – please let us know – we would love to try them and share them with everyone.)

                                                                          1.5kg mussels
                                                                          1.5 cups of dry white wine
                                                                          1 bay leaf
                                                                          3 table spoons olive oil
                                                                          1 large onion (chopped)
                                                                          2 cloves garlic (crushed)
                                                                          3 x 400g cans tomatoes in juice
                                                                          Pinch sugar
                                                                          3 cups of vegetable stock
                                                                          ¼ cup of coriander leaves
                                                                          Salt & pepper

                                                                          Cook the mussels in the wine with the bay leaf. Check that the mussels open when cooked. Discard those that remain closed.
                                                                          Strain the cooking fluid and keep it.
                                                                          Soften the onion in the oil. Add garlic, tomatoes, sugar and cook for 10-15min.
                                                                          Pour in the mussel fluid and the stock and cook for 20min.
                                                                          Puree the soup with a blender.
                                                                          Add the chopped coriander leaves
                                                                          Shell the mussels leaving some for garnish
                                                                          Add to the soup.
                                                                          Serve with cream and coriander leaves.