Recipe

FISHY ONE POT WONDER
Serves 4-6
1 bunch spring onions
4 tbsp rapeseed oil
4 cloves garlic, minced
1 x 400g tin cherry tomatoes
Pinch of sugar
Pinch of saffron (optional)
1 tsp smoked paprika
1 tbsp balsamic vinegar
4 heritage tomatoes (approx 450g)
Small clutch of basil
4 small red gurnards (or other firm-fleshed fish), filleted and
skin removed
10 prawns, peeled
1 x 400g tin butter beans, drained
1 x 400g tin kidney beans, drained
1 lemon, cut into wedges

Chop the spring onions into rounds. Heat 2 tbsp of the oil in a large lidded saucepan. Add the garlic and the green part of the onions and cook until softened but not coloured.

 Add the tinned tomatoes, some sea salt, a pinch of sugar, the saffron (if using), paprika and balsamic vinegar. Simmer for 5 minutes, then pour into a separate bowl and wipe the pan clean.

In the meantime, cut the heritage tomatoes into bite-sized pieces. Add the white part of the spring onions and the basil, torn into small bits. Season and set aside.

Heat the remaining oil in the pan until hot. Season the gurnard fillets and the prawns and sear for about 1 minute on each side until coloured and then return the tomato sauce to the pan along with all the beans. Bring to a simmer for about 2 minutes with the lid on. Stir in the heritage tomatoes and check the seasoning. Serve with a little extra basil on top and the lemon wedges.

Recipe from Rachel Khoo
Illustration by Heather Gatley
Cover from The Joy of Cooking by Irma S. Rombauer found here

Pisces: This is a week for letting yourself get carried away, for letting your weirdest self handle things (for a while). It’s a week for dreaming about running away, for dreaming about cool water and outer space and magic, for getting lost in books on the bus, for getting lost on long sunny streets in places you’ve never been to before. This week’s going to be full of luck, and you’ll be protected, safe, as you go a little bit wild, as you take new risks, as you move through your life like it’s bright and exciting and unfamiliar. Listen to Prince.

(From  Madame Clairevoyant)

Recipe: Codcakes in tomato sauce

Photograph: Jonathan Lovekin

 

I highly recommend you try this– and it's even tastier the day after. ottolenghi.co.uk

Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard.
SERVES 4
white bread, crusts removed 3 slices
cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g
medium onion 1, finely chopped
garlic cloves 4, crushed
flat-leaf parsley 30g, finely chopped
coriander 30g, finely chopped
ground cumin 1 tbsp
salt 1 tsp
large free-range eggs 2, beaten
olive oil 4 tbsp
For the tomato sauce
olive oil 2 tbsp
ground cumin 1 tsp
sweet paprika ½ tsp
ground coriander 1 tsp
medium onion 1, chopped
white wine 125ml
chopped tomatoes 400g tin
red chilli 1, deseeded and finely chopped
garlic clove 1, crushed
caster sugar 2 tsp
mint leaves 2 tbsp, roughly chopped
salt and black pepper

First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid, and add the spices and onion. Cook for 8-10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, until quite thick, taste to adjust the seasoning and set aside.
While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely and place in a bowl with the bread and everything else, apart from the olive oil. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. Heat up half the oil in a frying pan and sear the cakes for 3 minutes on each side, so they colour well.

Add the remaining oil as you fry the cakes. Place the seared cakes gently, side by side, in the tomato sauce. Add enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.

From Jerusalem, by Yotam Ottolenghi and Sami Tamimi

Recipe

Fish with Lemon and Brown Butter Sauce.

Taken from Rachel Khoo's The Little Paris Kitchen.
This dish is really quick and delicious. I highly recommend  giving it a go!

Ingredients

• 2 fillets of lemon sole (about 150g/5oz each), skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1½ tbsp sunflower oil
• 45g/1½oz butter, cut into cubes
• ½ lemon, juice only
• 1 tbsp chopped flatleaf parsley
• 1 tbsp small capers (optional)

Preparation method

1. Check the fish for small bones and use tweezers to pull out any that you find.
   
2. Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
   
3. Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.)
   
4. When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
   
5. Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter).
   
6. Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.