Two warming recipes to celebrate Seafood Week
In honour of seafood week, we bring to you two warming recipes to serve up this autumn. Settle down on a chilly evening with a portion of satisfying goodness in the form of our fragrant fish curry or hearty fish stew - both guaranteed crowd pleasers. Not only are they delicious, but these one pot wonders are also super quick to prepare, making them the perfect mid-week treat.
Fragrant Fish Curry
This fragrant fish curry is packed with creamy goodness, perfectly complimented by a dash of chilli heat. The meaty texture of swordfish steak makes for the ideal fish to create this wholesome recipe. Deliciously served on a bed of basmati rice, this fish curry will be a welcome alternative to your usual chicken curry. We’d be surprised if this didn’t make it on your usual mid-week meal list.
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon hot chilli powder
- 1 teaspoon thyme
- 300ml coconut milk
- 800g swordfish steak, cut into 1cm pieces
- 3 spring onions, thinly sliced
- 1 teaspoon salt
- Heat the oil in a large pan on medium heat. Add the curry powder and cook for one minute.
- Add the onion, red pepper, garlic, chilli powder and thyme. Cook for around two minutes, stirring occasionally until the ingredients become fragrant.
- Pour in the coconut milk and bring it to a simmer. Stir in the pieces of swordfish along with the spring onion. Cover the pan and continue to cook the curry until fish is not longer translucent and cooked through. Approximately six minutes.
- Season with a sprinkle of salt, serve immediately and enjoy!
Hearty Fish Stew
Nothing screams autumn more than a warming stew and with the welcome addition of Copper Bay’s finest fish, the entire stew experience is elevated to optimum deliciousness. A simple, one pot recipe to satisfy the entire family. Fire up the stove and get your crusty bread at the ready, you’re sure to be going back for seconds with this one!
- 2 cod fillets
- 80g king prawns
- 400g tinned chopped tomatoes
- 500ml fish stock
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 2 leeks, sliced
- 1 tsp fennel seeds
- A drizzle of olive oil
- Over a medium heat, place a large pan with a drizzle of oil. Add in diced carrot, celery, fennel seeds and minced garlic and fry until vegetables begin to soften, approximately five minutes.
- Add the leeks to the pan along with the tinned tomatoes, fish stock and bring the ingredients to the boil.
- Cover the pan with a lid and allow the mixture to simmer for approximately 15 minutes or until the vegetables are tender and the sauce has started to thicken.
- Place in the cod and continue to cook for roughly five minutes.
- Scatter in the cooked prawns and heat through. Once the fish is cooked spoon the stew into bowls, serve and enjoy!