Mixed Fish Recipes

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    Whole Fish and Vegetables with Chilli Basil Sauce
    Place vegetables and half the oil in large bowl; toss to combine. Cook vegetables on heated oiled barbecue until browned all over and cooked through. Meanwhile, make the chilli basil sauce. Score each fish three times both sides; brush all over with remaining oil. Cook fish on heated oiled barbecue until cooked as desired. Serve fish and vegetables drizzled with sauce. Chilli basil sauce: Melt butter in small saucepan; add chilli, basil and juice, stir until combined.
    Roasted Tomato Fish Chowder
    In a roasting tray arrange the halved tomatoes and sprinkle over 2tbsp olive oil and garlic as well as salt & pepper to taste. Put in a 180 deg C oven for 35-45 minutes. In a large saucepan over a medium heat sweat off onions and celery with a little salt and pepper in a little olive oil till for 5-10 minutes until they get a good bit of colour but not burned. Add the paprika just at the end of the process. Add the fi sh stock and bring to a simmer for roughly 20 minutes. Meanwhile cut fish into large chunks. When tomatoes are finished roasting you can either a. pass them through a strainer b. blend them or c. leave them as is.  Then add to the soup and bring back to a simmer. Add your fi sh to the pot and cook for a further 3-5 minutes. Stir in the chopped spinach/chard, adjust seasoning and serve. You can add or substitute most fi sh, including smoked as well squid or shellfi sh like mussels or clams.
    Seafood Lasagne
    Preheat the oven to 200°C/400°F/Gas 6. Stir the cream into the white sauce with the prawns, haddock, mushrooms and crab meat. Season well. Arrange 3 sheets of lasagne in the bottom of a large oven-proof dish. Spoon half the fish mixture on top of the lasagne, then sprinkle with cayenne and half the cheese. Add 3 more lasagne sheets, then the fish mixture, the cayenne and the rest of the cheese. Top with the remaining lasagne. Uncover and cook for 15-20 minutes more until golden and bubbling.
    Cajun Fish
    Combine paprika, cumin, corriander, mustard, fennel and cayenne in small bowl. Rub mixture onto fish. Cook fish on heated oiled barbecue until just cooked through. Meanwhile, heat oil in small frying pan, add onion and tomato; cook, stirring, until onion is soft. Add beans; stir until hot. Serve bean mixture topped with fish.
    Chunky Chilli Seafood Stew
    Heat the olive oil in a large saucepan and fry the onion on a low heat for about 7-10 minute, stirring occasionally, until very soft and golden. Add in the garlic, chilli flakes and the potatoes and continue to cook for a couple of minutes, stirring. Pour the wine into the saucepan and let it simmer for a couple of minutes. Stir in the tomatoes and two can fulls of water. Crumble in the stock cube, season, mix well, and simmer for 35 minutes, uncovered. Stir in the mix of seafood and parsley. Cover with a lid until the mussels and clams have opened. Serve immediately with some crusty bread.
    Sautéed sea asparagus (Samphire)
    Clean and soak asparagus for 1 hour in cold water. Drain, then steam or blanch for 1 to 2 minutes. Rinse in cold water and drain. Sauté the shallot on very low heat in butter for 5 minutes; do not allow to burn. Add asparagus to pan and sauté for 2 to 3 minutes. Turn mixture out of the pan, sprinkle with lemon juice and serve.