Pescatarian Archives

Salad recipes

Baby marrow ribbon salad

5 minutes

Dip recipes

Vegan cashew nut cream dip

Brinjal recipes

Brinjal, dhania and feta freeform tart

35 minutes

Asian recipes

Tempura green beans

10 minutes

Broccoli recipes

Broccoli soup with cheddar-and-mustard baguette

10 minutes

Coconut recipes

Thai sweet potato curry with coconut and coriander

10 minutes

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Breakfast smoothies

Breakfast recipes

Overnight oat jars

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Pasta recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Seafood recipes

Alaskan salmon and soya

15 minutes

Seafood recipes

Snoek and trout chowder

30 minutes

Snoek and trout chowder

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 rainbow trout
750 g smoked snoek
1 small bunch of leeks
A knob of butter
A handful of chopped carrots
1 clove of garlic, finely sliced
2 large potatoes, peeled and cubed
500 ml vegetable stock
2 sprigs of thyme
1/2 cup cream

For the corn scones

2 mealies
classic scone dough

Method

Cook the fillet of trout until done, but still pink in the middle (you can pan-fry or steam).

Flake the flesh into a bowl and set aside.

Flake a piece of Woolworths smoked snoek into a bowl with the trout and set aside.

Gently fry off the chopped leeks in a knob of butter and add a handful of finely chopped carrots and celery.

Cook over a medium heat for a few minutes and add a clove of garlic, finely sliced.

Cook like this until all the vegetables are softened but not coloured.

Add the potatoes and a large glass of vegetable stock and a sprig or two of thyme.

Bring to the boil, season well, reduce heat and simmer untl the potatoes have softened and the stock has reduced by about half.

Towards the end of cooking, add the fish and the cream.

Stir through so that you're left with a smooth, velvety consistency.

To make the corn scones:

Cook two mielies in boiling, salted water. When done, slice then off the cob and mix into a classic scone dough.

Make up golf-ball sized scones and bake until golden brown. Serve warm, alongside the chowder.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Baby marrow ribbon salad

Vegan cashew nut cream dip

Brinjal, dhania and feta freeform tart

Tempura green beans

Broccoli soup with cheddar-and-mustard baguette

Thai sweet potato curry with coconut and coriander

Breakfast smoothies

Overnight oat jars

Roast honey-and-orange yellowtail with ginger spring onions

Toasted linguine with tomato, chorizo and mussels

Alaskan salmon and soya

Snoek and trout chowder

Snoek and trout chowder

Ingredients

Method