Pescatarian Archives

Risotto recipes

Baked spinach risotto

35 minutes

Mushroom recipes

Exotic mushroom risotto

35 minutes

Couscous recipes

Tomato and salmon curry with rooibos-infused couscous

25 minutes

Coconut prawn curry with squashed tomato salsa

20 minutes

Butternut recipes

Open roast vegetable lasagne

40 minutes

Chermoula coconut pulses with baby tomatoes

Fresh pasta tossed with baby marrow, anchovies and olives

15 minutes

Egg recipes

Saffron risotto with soft poached egg

Fish recipes

Fragrant thai fish curry

15 minutes

Chilli, fresh tomato and mussel pasta

Serves 4

Difficulty Easy

Ingredients

Olive oil
1 red chilli, chopped
2 cloves crushed garlic
1/2 onion, chopped
Leeks, chopped
300 g mussels
250 g spaghetti
Parmesan

Method

To a pan over a medium to high heat, add 2 T olive oil, the chopped red chilli, crushed garlic, chopped onion and leeks.

Fry until fragrant. Add the mussels, put the lid on the pan and cook for 5 minutes, or until all the mussels have opened.

Discard those mussels that do not open.

Cook the spaghetti following the package instructions until al dente. Add the spaghetti and toss with the mussels.

Serve in deep bowls, topped with plenty of freshly grated Parmesan.

Cook's tip: Here are some more ideas for using mussels, clams, scallops and oysters in cooking.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Dressed herring fillets on rye

Fresh pea soup with smoked peppered mackerel

Baked spinach risotto

Exotic mushroom risotto

Tomato and salmon curry with rooibos-infused couscous

Coconut prawn curry with squashed tomato salsa

Open roast vegetable lasagne

Chermoula coconut pulses with baby tomatoes

Fresh pasta tossed with baby marrow, anchovies and olives

Saffron risotto with soft poached egg

Fragrant thai fish curry

Chilli, fresh tomato and mussel pasta

Chilli, fresh tomato and mussel pasta

Ingredients

Method