Stokes Sauces: RNLI Fish Supper - so bravely enabling Fish Friday

Hats off to the RNLI

https://rnli.org/fish-supper/what-is-fish-supper

Photo by Nigel Millard-Huck

If it wasn't for the RNLI, our fishermen might think twice about taking to the seas to catch our Fish Friday suppers.

Their crews are volunteers who drop whatever they are doing at a moment's notice to answer a cry for help on the water.

The boats, clothing, equipment, training - everything is bought with public donations. The bravery - well that has no price.

Last year alone, RNLI crews helped over 24,000 people in trouble at sea, often in perilous waters.

RNLI Fish Supper is running now until 21st October. They invite you to host a Fish Supper, raise a glass to the RNLI and donate a few bob via their website - here.

We have three simple fish supper ideas to help you on your way.

A toast to the RNLI

Tray Baked Cod

This really is so simple.

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Here's how:

First we are going to prepare and cook our tray baked vegetables. Cut equal sized pieces of squash, carrot, potatoes, apple (cored and peeled), red onion wedges, a few cherry tomatoes and chunky slices of fennel.

In a large bowl, mix 50 ml of olive oil (or British rapeseed oil) with 2 tbsp of Stokes Cider & Horseradish Mustard with 1 or 2 tsp of Stokes Chilli Jam (more if you like more heat) and a few sprigs of thyme.

Put all the vegetables and into the bowl with a handful of pitted olives and mix to cover well with the oil, mustard and chilli infusion. Spread everything on a roasting tray and roast in an oven, pre-heated to 180°C/Gas mark 5 for 30 minutes.

Take the tray out of the oven and place a thick piece of cod loin each on top of the vegetables. Turn the oven up high, season the fish and return it to the oven for 5 of 6 minutes until the fish is only just cooked. It will cook on on the table while you pour a glass of crisp white wine.

Chilli Prawn Spaghetti

A beautiful bowl of prawns in a zingy chilli & citrus sauce. Make lots, you'll want more.

http://www.stokessauces.co.uk/page/sauces/chutneys-and-relishes

Here's how:

Use about 400g of cooked prawns in their shells. Peel off the legs and body shell leaving the tail shell (there's no culinary advantage, it just looks nice).

For the sauce, finely chop a shallot and fry it in olive oil with 2 cloves of garlic (grated), 1 tbsp of crushed fennel seeds and thin slices of orange and lime peel (1 tbsp of orange and 1/2 tbsp of lime).

Add a tin of chopped tomatoes and half a dozen sweet cherry tomatoes (halved). Now add 2 tbsp of Stokes Tomato Ketchup and 1 tbsp of Stokes Chilli Jam (add more chilli jam until you have the heat you prefer).

Add the prawns and simmer gently while you cook the pasta as directed on the packet. Drain the pasta, tip it into the prawns, tomatoes, citrus and chilli, combine well and serve.

Fish Pie Plus

You'll need:

Mashed potato for the topping
250 g of cod
250 g of haddock
250 g of smoked haddock
250 g of frozen prawns
6 cherry tomatoes, skinned
1 onion, diced
2 carrots, sliced
2 celery sticks, sliced
1 lemon, juice only
125 ml of white wine
2 tbsp of Stokes Classic English Mustard
250 ml of milk
50 g of flour
Cheddar cheese for the sauce and topping

Here's how:

Pre-heat the oven to 200°C/Gas mark 7.

In a pan of boiling water, cook the carrot and celery for 6 or 7 minutes to soften them, then drain them and stop them cooking with cold water.

Now we are going to make the cheese sauce. Gently fry the onion in butter for 7 minutes then add the par-cooked carrots and celery for another 5 minutes or so.

Off the heat, stir in the flour to make a roux. Add the mustard and white wine then gradually add the milk and 75g of grated cheese until you have the right, creamy sauce consistency.

Cut the fish into larger than mouth size chunks (whatever you do it's going to break up but this should hold it together enough to make it a pie not a soup). Combine the fish and prawns in a large bowl, add the lemon juice, season well and add the the cheese sauce, vegetables and the tomatoes.

Spoon the mixture into a deep baking dish, top with the mash and grate extra cheese onto the top. Into the oven with it now for 35 minutes until you see the sauce bubbling through the edge of the mash and the cheese browns on top.

Check your central heating,

it's Awesome Autumn