onions Archives

Fish recipes

All-in-one fish soup

15 minutes

Warm squid and chermoula salad with crisp fennel

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

24 baby squid tubes
2 T olive oil
3 T chermoula (North African chilli paste)
1 large bulb fennel, shaved
4 spring onions, roughly chopped
2 T finely chopped coriander
juice and zest of 1 lime
sea salt and freshly ground black pepper

Method

Using a sharp knife, make a slit along the length of the squid tubes, then open them out and cut a crisscross pattern across the surface of each.
In a frying pan over a high heat, sear the squid in the oil for 2 to 3 minutes a side, or until slightly golden in colour and just cooked through.
Toss the cooked squid with the chermoula until evenly coated, then distribute between four serving bowls and top with the fennel shavings, spring onion and coriander. Add a squeeze of lime juice and scatter with lime zest, season to taste and serve.

TASTE’s take:
Iridescent crystal and glass lend high-style chic to a sophisticated Mother’s Day soiree, effortlessly composed of Woolworths’ ready-prepared meals and a few genius touches.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Baked polenta with braised mixed mushroom

All-in-one fish soup

Succulent steak, nectarine and red-onion salad with Parmesan crisps

Spiced smoked pork fillet with orange salad

Asian-style seared beef with sesame-onion noodles

Grilled chicken skewers with hummus-yoghurt sauce

Baked vegetable and cheese tortilla wraps

Tagliatelle with roasted winter vegetables

Pot-roasted sticky oxtail with port and dried fruits

Slowcooked silverside sandwiches with creamy celeriac remoulade

Poached tongue in a mustard cream with root vegetables

Warm squid and chermoula salad with crisp fennel

Warm squid and chermoula salad with crisp fennel

Ingredients

Method