Stokes Sauces: Fish - a springtime treat after a winter of meat

An alternative to cod

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Try Hake. Hake are deep-sea members of the Cod family, found on the continental shelf and slope to depths over 1,000 metres.

According to the National Federation of Fishermen's Organisations, Hake are the most sustainable and plentiful fish around Britain. Most of it goes to Spain however, where 'La Merluza' is much loved.

They are a mild fish, having a more subtle flavour than cod and considered one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake.

In France, Hake is called ‘saumon blanc’ ('white salmon') while in the United States it’s known as ling or whiting (what is known as whiting in Europe is a different, less tasty fish).

Try the hake (pictured above right) which is simply baked in a coating of honey mixed with Stokes Cider & Horseradish Mustard. Here, it is served with a salad of cooked new potatoes, radish, cucumber, celery and apple all cut small and combined in a mixture of Stokes Real Mayonnaise, a little Stokes Creamed Horseradish Sauce and a squeeze of lemon juice.

Simple Fish Stew

This is a simple fish stew that can be adapted in many ways. It's a great base to get started from. Try adding different Stokes condiments to ease the flavours this way or that. For instance, using Stokes Chipotle Ketchup instead of the Bloody Mary will take the stew down a smokier path with the additional warmth of chipotle chillies.

You'll need:

2 leeks, 2 carrots and 2 sticks of celery all diced
1 red pepper, diced
6 medium new potatoes, halved
1 teaspoon of fennel seeds
2 cloves of garlic, crushed
1 x 400 g tin of chopped tomatoes
500 ml of fish stock
200 g (2 fillets) of skinless Pollock cut into chunks
85 g of raw king prawns, shelled
2 tbsp of Stokes Bloody Mary Ketchup
1 good teaspoon of Stokes Chilli Jam

Here's how:

Fry the fennel seeds, carrot, celery, potatoes, pepper and garlic for 5 minutes or so. Add the leeks, tomatoes and stock then simmer for 15 minutes until the vegetables have softened, keeping the lid off to reduce the sauce. Now add the fish and the prawns and simmer for just 2 minutes.

Chilli Crab Risotto and Sea Bass

This is a very exciting risotto, full of the flavours of fresh crab and the zing of chilli. It sits nicely alongside a pan fried sea bass but works equally well with a baked loin of cod - or hake of course.

You'll need:

1 teaspoon of fresh thyme leaves
2 finely chopped shallots
1 finely chopped red chilli
2 finely chopped garlic cloves
200 g of Arborio rice
100 g of brown crab meat
100 g of white crab meat
500 ml of hot chicken stock
300 ml of dry white wine
The juice of half a lemon
1 tbsp of Stokes Dijon Mustard
1 full teaspoon of Stokes Chilli Jam

Here's how:

Make the risotto as you would normally. In gently foaming butter fry the shallots and thyme for 5 minutes or so, then add the chilli and garlic for another 2 minutes. Add the rice, brown crab meat, mustard and chilli jam then stir in the wine.

Gradually incorporate the stock, stirring continuously, until sufficient liquid has been incorporated for the consistency you prefer. When it is wet (not too soggy) and the rice is soft on the outside with a crunch in the middle, add the white crab meat.

With the squeeze of lemon juice and a twist or two of black pepper, your rice will sit deliciously with your chosen fish.