Recipes Alice Wilhelm and Sasha Zambetti, Photography Roelene Prinsloo.
Smoked haddock chowder
This is a yummy meal packed with different flavours.
Serves: 6
Time: 45 – 50 minutes
Ingredients:
25g butter
2 large leeks, finely sliced
2 garlic cloves, crushed
2,5ml nutmeg
275g potatoes, peeled and diced
750ml full cream milk
750ml fish stock
550g smoked haddock, skinned
330g sweetcorn
100ml cream
6 rashers bacon, roughly chopped
30g parsley, roughly chopped
Method:
1 Melt the butter in a large saucepan over medium heat and add the leeks. Gently simmer for 5 minutes, stirring occasionally.
2 Add the garlic and nutmeg, cook for 1 to 2 minutes, add the potatoes. Pour in the milk and fish stock, bring to the boil, then simmer 10 to 12 minutes.
3 Cut the haddock into large pieces. Add to the saucepan and simmer for 10 minutes, or until fish is cooked.
4 Blend half the sweetcorn in a food processor, with a bit of the liquid from the pot. Add the sweetcorn to the pan, including the whole kernels and cream.
5 Season with salt and pepper, cook for 1to 2 minutes until the sweetcorn has warmed through.
6 While the soup is cooking, fry the bacon until crisp.
7 Ladle the chowder into bowls and garnish with the parsley and bacon pieces. Serve hot with crusty bread.
Fish cakes
These are light and crunchy, super-healthy, oven-baked fish cakes with a taste of the orient.
Serves: 8 small or 4 large
Time: 1 hour
Ingredients:
450g potatoes, cubed
350g peppered mackerel
1 egg, hard boiled and finely chopped
30ml coriander, finely chopped
15ml chives, finely chopped
5ml soy sauce
40ml flour
1 egg, beaten
100g white breadcrumbs
Oil for spraying
Method:
1 Preheat oven to 200°C. Cook the potatoes in a pot of salted, boiling until tender. Strain and mash while still hot, until smooth.
2 Meanwhile remove the skin from the fish. Using a fork flake the fish, removing all the bones.
3 Mix the mashed potatoes, flaked fish, boiled egg, coriander, chives, and soy sauce.
4 Dust your hands with flour, shape the fish cakes into 8 small or 4 large rounds.
5 Dust the fish cakes with flour, dip into beaten egg, then breadcrumbs, ensuring they are completely coated.
6 Arrange the fish cakes on an oiled baking tray and bake for 25 to 30 minutes until crisp and golden. Serve warm on a rocket salad.
Parmesan and herb crusted salmon
This cheesy crusted fish is marvellous for a light lunch.
Serves: 4
Time: 15 minutes
Ingredients:
10ml olive oil
4 x 220g salmon fillets, skin removed
30ml Italian parsley, finely chopped
15ml mint, finely chopped
15ml basil, finely chopped
1 garlic clove, crushed
15ml Dijon mustard
150g parmesan cheese
Method:
1 Preheat oven to 220°C. Line a baking tray with the oil. Season each fillet with salt and pepper, and place it skin side down on the baking tray.
2 Mix all the parsley, mint, basil, garlic, mustard, and parmesan cheese together. Divide the mixture among the fillets and press firmly onto the fish to hold crust together.
3 Bake for about 10 minutes until the fish is cooked medium-rare and the cheesy crust is golden brown.
Bouillabaisse
Possibly not the original French recipe, but a delicious and relatively quick seafood dish. Substitute or add any other seafood you like to it to make it special.
Serves: 4
Time: 25 minutes
1 large onion
2 cloves garlic
2 cans peeled whole tomatoes
1 large green pepper
750ml vegetable stock
300g cape salmon, cubed
300g hake, cubed
150g salmon, cubed
350g clams
200g crab stick, cut into pieces
Method:
1 In a large pot on a medium heat, fry the onion in a little oil. Add the garlic once the onion is translucent and fry for another few seconds. Add the tomatoes and the stock and simmer for 10 minutes.
2 Add the green pepper and all the fish, including the clams and crab stick pieces. Bring to the boil and simmer for another 10 minutes. Serve hot with crusty bread, pasta or rice.
Visit the South African Sustainable Seafood Initiative (SASSI) website to find out which fish should not be eaten because they are in danger of extinction due to over fishing – www.wwfsassi.co.za
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