Fresh ways with fish
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If you're looking for some great fast food or simple home-from-work suppers, fish can make a tasty meal. Look for Alaska Seafood labels, for delicious, natural and environmentally sustainable fish, then cook up these fantastic recipes.
Mediterranean-style Wild Alaska Fish Stew
This wonderful flavour-packed soupy stew is made with wild Alaska pollock and salmon, with mussels and prawns in a tasty tomato broth.
Serves 4
- 4 tbsp olive oil
- 1 onion, chopped
- 1 large garlic clove, crushed
- 1 courgette, chopped
- 1 carrot, chopped
- 600ml (1pt) tomato passata
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tbsp parsley, chopped
- 300ml (1/2 pt) vegetable stock
- 150g (6oz) fillet wild Alaska salmon, skinned
- 150g (6oz) fillet wild Alaska pollock, thawed if frozen
- 300g (10oz) mussels, scrubbed
- 150g (6oz) cooked peeled prawns, thawed if frozen
- Salt and freshly ground black pepper
- Fresh oregano or parsley, chopped to garnishHeat the olive oil in a large saucepan and gently fry the onion, garlic, courgette and carrot for three or four minutes, without browning
Add the passata, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender
Add the wild Alaska salmon and pollock to the saucepan in whole fillets - they will break up once they are cooked. Cover and simmer gently for three or four minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for two or three minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much
Season to taste, then ladle into warm bowls. Serve, garnished with the fresh oregano or parsley
Cook's tip: For a spicy kick, add a large, finely chopped fresh red chilli with the onion and garlic.
Wild Alaska Pollock with Paprika Chips
Serves 4
- 4 x 200g (7oz) wild Alaska pollock fillets thawed if frozen
- 4 tbsp plain flour
- 150ml (1/4 pt) milk
- 50g (2oz) instant polenta
- 4 large baking potatoes, each cut into 8 wedges
- 2 tbsp olive oil
- 1 tbsp paprika
- Salt and freshly ground black pepper
- Tartar sauce to servePreheat the oven to 200C / 400F / Gas Mark 6. Grease a large baking sheet with a little vegetable oil
Rinse the pollock fillets in cold water and pat dry with kitchen paper
Sprinkle the flour onto a large plate and season with salt and pepper. Pour the milk into a shallow bowl. Sprinkle the polenta onto a separate large plate. Roll the pollock fillets in the seasoned flour, and dip them into the milk. Coat them with the polenta, then arrange the fillets on the baking sheet
Put the potato wedges in a roasting pan and sprinkle with the olive oil. Add the paprika and some salt and pepper, and toss to coat. Bake them for 30 minutes, then put the fish into the oven and bake for a further 20 minutes
Serve the fish and paprika chips at once with tartar sauce
Wild Alaska Puff-Topped Fish Pie
Serves 4
- 350g (12oz) wild Alaska salmon fillets
- 350g (12oz) wild Alaska pollock fillets
- 450ml (3/4 pt) milk
- 1 bay leaf
- 100g (4oz) broccoli, broken into small florets
- 40g (1 1/2 oz) butter
- 1 bunch spring onions, sliced
- 40g (1 1/2 oz) plain flour
- 50g (2oz) frozen peas, thawed
- 1 tbsp parsley, chopped
- 1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
- Beaten egg or milk, to glaze
- Salt and freshly ground black pepperPut the fillets of salmon and pollock into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about five or six minutes, until the fish is cooked. Remove from the heat and cool for ten minutes, then strain off the liquid and set aside
Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for four or five minutes. Drain thoroughly
Melt the butter in a large saucepan and gently fry the spring onions for two minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for one minute, then remove from the heat
Gradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to taste
Preheat the oven to 220C / 425F / Gas Mark 7. Lightly grease a 1.2 litre (2 pints) pie dish
Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1cm (1/2 inch) extra all the way round, to allow for an overlap and to counteract any shrinkage
Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 - 30 minutes until risen and golden brown
Wild Alaska Salmon Fishcakes
Serves 4
- 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
- 900g (2lb) potatoes, peeled and cut into large chunks
- 25g (1oz) butter
- 6 spring onions, trimmed and finely chopped
- 1 small egg, beaten
- Salt and freshly ground black pepper
- 75g (3oz) instant polenta
- Vegetable oil, for shallow fryingDrain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
Cook the potatoes in lightly salted boiling water until tender
Drain and mash the potatoes and let them cool. Whilst they are cooling, melt the butter in a frying pan and cook the spring onions for three or four minutes, until softenedAdd the spring onions with any remaining butter to the potatoes. Mix well, and add the beaten egg and 25g (1oz) of the instant polenta. Add the salmon chunks and season with salt and pepper, mix again, then form into eight fishcakes
Sprinkle the remaining polenta onto a large plate, and use it to coat the fishcakes
Heat some vegetable oil in the frying pan and fry the fishcakes in batches for about three or four minutes on each side. Drain on kitchen paper, then serve with salad or vegetables
Wild Alaska Salmon Pittas with Basil Mayo
Serves 4
- 2 x 175g (6oz) fillets of wild Alaska salmon
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- Pinch of paprika
- 12 large basil leaves
- 4 tbsp Greek-style natural yoghurt
- 4 tbsp mayonnaise
- 4 wholemeal or white pitta breads
- 2 tbsp olive oil
- A few mixed salad leaves
- Lemon juice
Slice each fillet of salmon lengthways into four or five strips. Put the flour onto a plate and season it with the salt, pepper and paprika. Add the salmon strips and toss them in the seasoned flour until coatedIn a blender, combine the basil leaves and Greek yoghurt until smooth. Add to the mayonnaise and mix together. (You could just use a knife to chop the basil finely, if you?d rather)
Warm the pitta breads in a toaster or under the grill. Meanwhile, heat the olive oil in a frying pan or wok and sizzle the salmon strips for one or two minutes, turning them often, until cooked. Drain on kitchen paperSplit open the warm pitta breads, stuff with mixed salad leaves, and fill with the seared salmon strips. Spoon in some basil mayonnaise and add a squeeze of lemon juice
Wild Alaska Salmon on Herb Mash with Chilli Garlic Butter
Serves 4
Chilli garlic butter:
- 75g (3oz) butter, at room temperature
- 1 tsp finely chopped fresh red or green chilli
- 1 garlic clove, crushed- 900g (2lbs) main crop potatoes, peeled and cut into chunks
- 4 x 200g (7oz) fillets of wild Alaska salmon
- 100g (4oz) low fat soft cheese
- 4 tbsp milk
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and freshly ground black pepperBeat 50g (2oz) of the butter in a medium bowl until soft and creamy, then add the chilli and garlic. Mix well, and place on a piece of greaseproof paper or foil. Form into a roll and chill thoroughly in the fridge
Put the potatoes on to cook in lightly salted boiling water for about 20 minutes. When they are almost done, start to cook the salmon
Preheat the grill. Arrange the salmon fillets on the grill rack and put a knob of the remaining butter on top of each one. Season, then grill for six to eight minutes or until cooked - the flesh should be opaque and should flake easily
Drain the potatoes and mash them thoroughly. Add the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs. Reheat for a few moments, stirring constantly, then pile onto four warmed plates
Arrange the salmon fillets on top of the mash, then pop a slice of the chilli garlic butter on top of each one
Wild Alaska Salmon Pasta Frittata
Serves 4 - 6
- 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
- 75g (3oz) dried pasta shapes, such as spirelli, farfalle or penne
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 6 large eggs, beaten
- 2 tbsp milk
- 75g (3oz) mature Cheddar cheese, grated
- 175g (6oz) bottled roast or grilled red peppers, drained and sliced
- 175g (6oz) bottled grilled artichoke hearts, drained and halved
- 1 tsp mixed dried herbs
- Salt and freshly ground black pepperDrain the salmon, reserving two tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks. Set aside
Cook the pasta according to pack instructions. Drain and rinse with cold waterHeat the olive oil in a large frying pan and cook the onion and garlic gently for about five or six minutes, until soft and golden
Beat the eggs and milk together and mix in two tablespoons of reserved salmon liquid. Add the pasta, cheese, red pepper pieces, artichoke halves and dried herbs, then season with salt and pepper. Pour into the frying pan and then dot the salmon chunks over the surface. Cook over a medium-low heat until the base of the frittata has set, then transfer to a medium-hot grill to set and brown the surface
Let the frittata cool for a few minutes and then slice in the frying pan into wedges or squares. Lift out with a fish slice and serve with salad or vegetables
Sweet and Sour Wild Alaska Salmon and Noodles
Serves 4
- 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
- 250g (10oz) medium or fine egg noodles
- Juice of one orange
- 4 tbsp clear honey
- 2 tbsp rice vinegar or white wine vinegar
- 4 tbsp soy sauce
- 4 tbsp tomato ketchup
- 4 tsp cornflour
- 2 tbsp stir fry oil or vegetable oil
- 400g (1lb) fresh or frozen stir fry vegetables
- 50g (1oz) unsalted cashew nuts
- 2 tsp sesame seedsDrain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
Put the egg noodles into a heatproof bowl and pour over enough boiling water to cover. Leave to soak for 6 minutes
Mix together the orange juice, honey, vinegar, soy sauce, tomato ketchup and cornflour in a small jug
Heat the stir-fry oil or vegetable oil in a wok or large frying pan. Add the vegetables and stir-fry for two or three minutes. Drain the noodles thoroughly and add them to the vegetables. Stir the orange juice mixture and add to the wok. Stir and cook for another two or three minutes until piping hot and slightly thickenedJust before serving, stir the salmon chunks and cashew nuts through the mixture. Serve, sprinkled with sesame seeds
Wild Alaska Halibut on Sauteed Green with Lemon and Thyme Dressing
Make the most of the wonderful flavour of wild Alaska halibut with this easy, elegant recipe.
Serves 4
- 4 x 100-150g (4-6oz) wild Alaska halibut
- 75g (3oz) butter
- Finely grated zest and juice of 1 large lemon
- 2 tsp Dijon mustard
- 4 sprigs lemon thyme
- 2 tbsp olive oil
- 2 leeks, sliced
- 2 courgettes, sliced
- 225g (8oz) baby spinach leaves
- 2 tbsp dry white wine or vegetable stock
- Salt and freshly ground black pepperPreheat the grill. Arrange the halibut fillets on the grill rack, placing a knob of butter on top of each one. Sprinkle them with a few drops of lemon juice, then season with a little salt and pepper. Grill for six to eight minutes, depending on the thickness of the fillets
While the fish is cooking, put the rest of the butter into a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme sprigs. Keep warm over a low heat
Heat the olive oil in a wok or large frying pan and saut?he leeks and courgettes for four or five minutes. Add the spinach and wine or stock, stirring until the leaves have wilted - about one minute
Serve the fish and vegetables, pouring a little warm lemon and thyme dressing over each one
Cook's tip: Use regular thyme if you can?t find the lemon variety, or use rosemary instead.
Wild Alaska Fish Curry
Serves 4
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tbsp Korma or mild curry powder
- 1 courgette, sliced
- 1 carrot, chopped into chunks
- 1 aubergine, chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 2 x 400g cans chopped tomatoes
- 450ml (3/4 pt) vegetable or chicken stock
- 1 x 400g can chick peas, drained
- 50g (2oz) red lentils
- 400g (14oz) wild Alaska pollock, thawed if frozen
- 2 tbsp coriander, chopped
- Salt and freshly ground black pepper
- Naan bread or rice, to servePat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks
Heat the olive oil in a large saucepan. Gently fry the onion and garlic for two or three minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds
Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft
Add the pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further five minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste
Ladle into warm bowls and serve with hot naan bread or rice
Cook's tip: It's important that you serve the curry soon after adding the pollock, otherwise the fish will break up into small flakes. If you wish to make the curry in advance, add the fish when you re-heat the curry, simmering it for four or five minutes.
