fish Archives

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Fish recipes

Almond and Parmesan crusted soles

10 minutes

Fish recipes

Steamed sole and green vegetables with Thai-style coconut sauce

15 minutes

Fish recipes

Seafood burritos

30 minutes

Seafood burritos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

warm flour tortillas, for serving
guacamole, on the side
3 T olive oil
1 medium onion, finely chopped
1 large sweet red pepper, deseeded and finely chopped
2 crushed cloves garlic
1 t ground cumin
1 t ground coriander
400 g can tomatoes, crushed
1 t dried chilli flakes
1 t dried oregano
250 g baby calamari tubes or calamari steaks, sliced into strips
250 g firm white fish or tuna, cubed
250 g peeled prawns
about 75g feta, crumbled
a handful of fresh coriander leaves
sea salt and freshly ground black pepper, to taste

Method

To make the filling: Heat 30ml (2T) oil in a saucepan. Stir in the onion and red pepper, and cook gently until softened. Stir in the garlic and spices for barely a minute. Add the tomato, chilli and oregano, and cook, covered, for 20 minutes or until reduced and thickened.
Sear the seafood in 15ml (1T) hot oil for a few minutes, until just cooked. Add the seafood to the sauce. Stir in the feta and coriander leaves. Check seasoning.

To serve: Wrap the filling in warm tortillas and serve with guacamole.

Per serving: 2417kJ, 40.7g protein, 26.7g fat, 44.5g carbs

TASTE’s take:
A soft wheat-flour tortilla wrapped around a filling is called a burrito. If a corn tortilla is used, it is known as a soft taco. As Mexico is a long, narrow country sandwiched between two oceans, seafood is plentiful and popular there.

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Caldeirada – Portuguese fish stew

Almond and Parmesan crusted soles

Steamed sole and green vegetables with Thai-style coconut sauce

Seafood burritos

Seafood burritos

Ingredients

Method