Fish recipes Archives

Fish recipes

Salted cod fritters

30 minutes

Fish recipes

Salmon tasting plates

10 minutes

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Pan-fried sole meuniere with salsa verde and beurre noisette

10 minutes

Curry recipes

Cape Malay seafood curry

Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Fish recipes

Fish tacos with salsa

25 minutes

Fish recipes

Baked fish with mustard cheese sauce

12 minutes

Coconut recipes

Coconut curry hake with lentil-rice

25 minutes

Ceviche recipes

Corn tortillas with ceviche

10 minutes

Egg-and-lemon seafood soup

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 leek
1 stick celery
1 small fennel bulb
3 T olive oil
500 ml liquid vegetable stock
250 g kingklip or monkfish, filleted and cubed
2 free-range eggs
4 T lemon juice
sea salt and freshly ground black pepper
fennel fronds, to garnish

Method

Wash and trim the vegetables. Chop very finely, then cook gently in the heated oil until soft but still pale. Pour in the stock, then blend until smooth.

Return the soup to the stove and bring to a simmer. Add the fish and reduce the heat to low and poach gently for 5 minutes, or until just cooked.

Blend the eggs and lemon juice until frothy. Whisk into the soup until slightly thickened and warmed through.

Take care not to overheat the eggs otherwise they’ll curdle. Season to taste and garnish with fennel fronds.

Cook’s note: Use a mixture of peeled prawns and thinly sliced calamari instead of, or in addition to, fish.

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Salted cod fritters

Salmon tasting plates

Pan-fried sole meuniere with salsa verde and beurre noisette

Cape Malay seafood curry

Haddock fish cakes with poached eggs

Fish tacos with salsa

Baked fish with mustard cheese sauce

Coconut curry hake with lentil-rice

Corn tortillas with ceviche

Roast fish with charred limes and sesame egg noodles

Egg-and-lemon seafood soup

Egg-and-lemon seafood soup

Ingredients

Method