Three Quick and Easy Fish and Seafood Recipes

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Cooking fish and seafood is quick and easy – once you’ve got a couple of good recipes to fall back on! Here are three of our favourite fish and seafood recipes that are quick and easy to cook and taste absolutely delicious.

Prawn and Courgette Linguine (serves two large portions)

What you’ll need:

3 medium courgettes, halved lengthways and sliced
olive oil
pinch dried chilli flakes
1 garlic clove, finely chopped
400g cooked peeled prawns
200g tin chopped tomatoes, drain the juice
400g linguine, cooked
fine chopped basil leaves

Heat 2 tbsp of the olive oil, add the courgettes into the pan and fry on a low heat until they start to brown. Season, add a small amount of water and cook while stirring hard to break the courgette down into smaller pieces (for around 10 minutes).

Add the garlic, chilli and the basil leaves and cook for a further 2 minutes to enhance the flavours.

Throw in the prawns, 3 tbsp chopped tomatoes and the basil, cook for a further 5 minutes then add another 1-2 tbsp olive oil. Stir the sauce through the linguine and serve in large open bowls to finish.

Basque-style Salmon Stew (serves 4)

What you’ll need:

1 large onion, thinly sliced
1 tbsp olive oil
400g baby potatoes, unpeeled and halved
2 tsp smoked paprika
3 mixed peppers, deseeded and sliced
2 tsp dried thyme
2 garlic cloves, sliced
4 salmon fillets
400g can chopped tomatoes

Heat up the olive oil in a large pan and then add the onions and mixed peppers when the pan is nice and hot, along with the potatoes and garlic.

Cook, stirring regularly for 5-8 minutes, until the ingredients begin to brown. Now, you can add the paprika, tomatoes, garlic and thyme. Bring it to the boil, stir a few times and then cover the pan with the heat turned low and simmer for 10-12 minutes. Add a tiny bit of water if the sauce gets too thick.

Season the stew and lay the salmon on top, skin side facing down. Put the lid back on and simmer gently again for 7-8 minutes, until the salmon is cooked through and pink.

Smoked Haddock Chowder (serves 4)

What you’ll need:

900g potatoes, peeled and diced
450g smoked cod or smoked haddock
1 bay leaf
50g butter
Chopped fresh parsley, for sprinkling
2 onions, finely chopped
2 tbsp light olive oil
140g/5oz frozen sweetcorn
3 celery sticks, thinly sliced
3 garlic cloves, crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
2 leeks, halved lengthways and thinly sliced

Place the fish in a deep frying pan along with a bay leaf and a pint of boiling water. Cover the pan and simmer for 2-3 minutes. Turn off the heat and leave to stand, with the lid still on for 5 minutes.

Drain, but keep the boiled water to one side, before flaking the fish with a fork.

Now you can heat the oil and the butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until they start to soften. Stir in the thyme and the boiling water you kept aside and bring it to the boil.

Lower the heat and simmer for 9-11 minutes until the vegetables soften further. This will be helpful for your next step.

Pour half the soup into a bowl and mash with either a fork or a potato masher. Place back into the pan with the milk and fish. Simmer for 3-4 minutes, season if needed and top with the chopped parsley to serve.