This is a kind of bouillabaisse – a robust and rustic soup of fish, crab, mussels and prawns, flavoured with orange, fennel and saffron. The flavours are beautiful and gutsy, and the dish is quite simple to make. The important bit is to first make a rich stock from fish bones and crab, as this gives the soup its oomph, and to use only the freshest seafood you can find. Then enjoy with crusty bread and a dollop of garlicky aioli.
Cuisine - Fish recipes
Fish and shellfish soup with saffron and fennel
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May 242010
Black bean and ginger sauce for steamed fish
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May 242010
This pairing of delicate Chinese flavours is easy and quick to prepare and teams well with most fish. Try salmon, blue-eye or hapuka.
Pan-fried flounder with brown butter
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May 242010
This dish is a bit of a classic; the combination of nutty brown butter, lemon and parsley is great, and the almonds give it texture.
Swordfish baked with herbs
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May 242010
This is a beautiful dish that works equally well with tuna, Spanish mackerel or swordfish. Rosemary is an unusual herb to use with fish but in this case adds a subtle, savoury character.
Soused fish with saffron and onions
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May 242010
This isn’t really a “pickle” – the fish is first fried then marinated in a sweet and sour sauce of onions, vinegar and sugar. It’s very delicious.
Leek and Salmon Souffle
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May 242010
CARNATION Light and Creamy Evaporated Milk contains 95% less fat than cream, allowing you to rekindle your love for creamy food.
Bocarones on tortilla
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Jul 212009
A great snack tat can even double as dinner
Confit of Ocean Trout with Ginger Jus
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Jul 212009
Ocean trout is very easy to overcook, but I have found a way to teach young chefs how to cook this very popular, farmed fish properly, by confiting the fish, submerging it in a bath of oil at a low temperature.
