French + Fish recipes (15)

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Avocado and Pilchard Pâté

Recipe by: Lowie Pete

Reviews(1)

This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

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Bouillabaisse

Recipe by: Mary Young

Reviews(5)

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Cod boulangère

Recipe by: Maggie Pannell

Reviews(1)

White fish, such as cod, lends itself to gentle oven-braising on a bed of vegetables. Sliced potatoes and onions provide the vegetable base with peas and cherry tomatoes scattered on top.

Easy pasta niçoise salad

Recipe by: Jan Cutler

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For the best flavour, add the vinaigrette to the pasta while still hot, then serve warm. However, you can also prepare the salad ahead to serve cold, if you have time.

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French fish soup

Recipe by: Maggie Pannell

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Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

Moules Marinières

Recipe by: Patti

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Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

Moules à la Marinière

Recipe by: Christine

Reviews(5)

This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.

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Moules à la Provençale

Recipe by: Corinne Hobin

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Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.

Pissaladière

Recipe by: Azmina Govindji

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Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.

Provençal pizza

Recipe by: Maggie Pannell

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A wedge of pizza topped with sautéed onions, anchovies and olives is great as a delicious and unusual starter.

Red mullet with Provençale sauce

Recipe by: Brenda Houghton

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This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.

Salade niçoise

Recipe by: Norma MacMillan

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Waxy new potatoes are ideal for salads such as this classic, as they are firm enough to keep their shape when stirred with other ingredients. Serve with crusty French bread.

Smoked trout Niçoise

Recipe by: Maggie Pannell

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A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.

Sole goujons with tartare dip

Recipe by: Norma MacMillan

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These strips of lemon sole are coated in breadcrumbs and baked until golden and crisp on the outside and deliciously tender in the middle. They're served with a tangy tartare dip – the perfect accompaniment for any simply cooked fish dish. New potatoes and a baby plum tomato and basil salad are ideal side dishes.