Fish Friday

Catch of the Day

Winter Fish Soup

Any firm fish (cod, haddock, monkfish, tilapia) and seasonal vegetables work beautifully here.

Add your sliced vegetables to boiling water, 'longest cook first' so they become tender at the same time ... carrots, squash, courgettes. When tender, scoop them out into iced water to stop them cooking, saving the cooking liquor.

Add a chicken stock bouillon to the vegetables' cooking water with additional water to about 700ml in total. Now, add a tin of chopped tomatoes to the pan with 4 or 5 tbsp of Stokes Bloody Mary Ketchup and 3 tsp of our Chilli Jam. Season to taste and blitz with a hand blender to a smooth tomato soup.

Return the vegetables together with your pieces of fish and some dried (or fresh) oregano (you may need to top the liquid up with more stock). Simmer (lid on) for 6 or 7 minutes (5 minutes longer if using monkfish) when the vegetables will have heated through and the fish cooked - just. Taste, season, serve.

Cod with Clam Sauce

Soften 2 finely diced shallots in plenty of butter for 6 or 7 minutes until it is just browning, then add 2 grated cloves of garlic. Put 1 piece of cod loin each in the pan for 3 minutes on one side, basting with the butter, then turn it over for 3 minutes more.

Remove the fish, keeping it aside in a warm place. De-glaze the pan with 125ml of white wine, then add a dozen of so clams to the onions and liquid with 4 tbsp of Stokes Tomato Ketchup, 2 tsp of our Classic English Mustard, a dash of Brown Sauce and frozen peas (for colour and sweetness).

Lid on, simmer, steaming the contents for 4 or 5 minutes until the clams open. Stir in a little double cream and spoon the sauce over your fish.

Tilapia & Mustard Sauce

Firm, sweet fish like Tilapia take the tangy warmth of a mustard sauce so well.

Simply season and bake, steam of fry the fish fillets. 7 or 8 minutes in total will be enough, keeping the fish firm and moist.

First though, make the sauce: In a small saucepan, gently heat and stir together 3 tbsp of Stokes Classic English Mustard with 200ml of crème fraîche and the juice of half a lemon, then set it aside.

If it's too thick when you come to use it, heat it up with a drop of water to thin it slightly for pouring.

It's as simple and tasty as that.

For more tasty Tilapia recipes - CLICK HERE

Tuna Pasta Yummy

Yummy is an essential part of the title of this dish because it is absolutely bursting with flavour.

Cut fresh tuna steaks into cubes, squeeze half a lime over the top and prepare the sauce while cooking the pasta to the packet's instructions.

For the sauce: fry 1 diced red onion in olive oil with 3 anchovy fillets (they break down in the sauce) and 3 grated cloves of garlic before adding 1 tin of chopped tomatoes with half the emptied can of water.

Add a glass of red wine, juicy stoned kalamata olives, 4 or 5 tbsp of Stokes Tomato Ketchup, 1 tbsp of Stokes Cider & Horseradish Mustard, 2 tbsp of capers, 2 tsp of our Chilli Jam, thyme, oregano and seasoning to taste.

Stir in a beef stock bouillon and reduce to intensify the flavours. Add the tuna to the sauce, cover and simmer gently for 8 minutes. Finally, either add the pasta to the sauce, Italian style, or plate the pasta, spooning the tuna sauce over it. Be warned - it's yummy.

Love Fish,  Love Taste,  Love Stokes

Order your 'Taste Love' - HERE

More foodie thoughts for the week:


 


Cinda's Coach - 
After midnight, it and its fellow squashes become the key ingredient in this tasty collection - here.







Basically Tasty - 
Festively gathered, the family is hungry for the flavoursome joys of Christmas, made better - here.


  





Taking the Sun - 
It's not all such hard work at Rendlesham. Enjoy a break from the winter weather - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150