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Method
A full flavoured stew with a deep flavour of the sea
Saithe, Squid and Mussel Stew
SERVES 4
TIME 4 HOURS
DIFFICULTY = EASY
4 saithe fillets, each weighing 200g, skinned BUY ONLINE
110g of butternut squash
3 tbsp of olive oil
2 tbsp of sea salt
110g of potato
2 garlic cloves
1 leek
1 sprig of thyme
2 medium squid, cleaned and sliced into rings
Shellfish Stock
1000g of frozen prawns in their shells
1 onion
2 carrots
4 tomatoes
6 garlic cloves
2 tbsp of olive oil
1 orange, juiced and zested
Saffron Sauce
500g of mussels
375ml of fish stock
2 tomatoes
1 sprig of fresh tarragon
3 tbsp of fresh tarragon, finely chopped
1 pinch of saffron
50g of unsalted butter
Salt
Black pepper, freshly ground
3 tbsp of chervil, finely chopped
To Serve
4 tbsp of extra virgin olive oil
To cure the fish, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour
To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes
Chop the onion, carrots and tomatoes, then halve the garlic cloves
Finely grate the zest from the orange
Heat a large non-
Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour
Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil
Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-
Clean, rinse and de-
Clean, rinse and de-
Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-
Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil
To cook the fish, heat the olive oil in a non-
Place the fish in the pan and cook for 3-
Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic
Remove from the heat and season to taste with salt and freshly ground black pepper
Add the mussels to the sauce, cover and cook for 1-
Divide the vegetables between the serving bowls and spoon in the mussels and sauce
Top with the fish and squid and finish with a drizzle of extra virgin olive oil
01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NN T : 01261 861204 E : info@downiefish.co.uk