Seafood + Poach recipes (5)

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Cockles and mussels hotpot

Recipe by: Chrissie Lloyd

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Cockles and mussels have a high content of selenium, a cancer-fighting antioxidant, as well as iron and vitamin B12. Sage and a mixture of finely chopped vegetables add different flavours and extra nutrients to the simple sauce of tomatoes and wine.

Mediterranean seafood salad

Recipe by: Norma MacMillan

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Poached mussels, prawns and scallops bring the flavour of southern Italy to this chilled salad. Black squid-ink pasta would be served in restaurants along the Amalfi coast, but spinach, red pepper and egg linguine are also suitable. Enjoy this as a tempting summer lunch or supper dish.

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Seafood terrine

Recipe by: Chrissie Lloyd

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A fish version of the popular old English meat dish brawn, this light, low-fat chilled terrine makes a fine summer main course. Best if refrigerated for 6-8 hours or until completely set.

Seafood with watercress dressing

Recipe by: Azmina Govindji

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Scallops and strips of salmon fillet are briefly poached in a little wine and stock, then lifted onto a colourful crunchy salad. The poaching liquid provides the base for a creamy dressing. Serve with crusty bread.

Trio of warm seafood salad

Recipe by: Norma MacMillan

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Many different fish work well in this salad, so you can see what is the freshest at the fishmonger and make up your own mixture. Choose firm-fleshed white or oily fish and some shellfish. Serve with crusty bread.