Simmer + Fish recipes (84)

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Bagna cauda

Recipe by: Julie P.

Reviews(1)

This exciting Italian dipping sauce is meant to be served warm with crudités, crusty ciabatta, or whatever inspires you. The creamy blend of garlic and anchovies will become a favourite!

Baked sea bass with barley pilaf and watercress

Recipe by: Chrissie Lloyd

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Barley and celery add vitamins and minerals to this dish, while their textures enhance the delicate flesh and wonderful flavour of sea bass.

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Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

Broccoli soup with salmon cakes

Recipe by: Norma MacMillan

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Salmon goes so well with broccoli and watercress, both in flavour and colour. Here the fish is combined with potato and dill in miniature cakes that are delicious served in the fresh green vegetable soup.

Cajun Stuffed Peppers

Recipe by: Heidi Slonka

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A Cajun twist on a classic stuffed green pepper, with smoked sausage, prawns and Cajun seasoning.

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Calamari in Red Wine and Tomato Sauce

Recipe by: NCANGELONE

Reviews(4)

This is an Italian Christmas Eve favourite. This recipe can be doubled or tripled easily. Serve as a side, starter or over pasta. Buon Natale!

Caribbean Cook Up

Recipe by: Kemoy

Reviews(2)

This is a Caribbean one-pot dish which includes a hearty combination of chicken, fish, rice and vegetables. Serve hot!

Chilled trout soup

Recipe by: Chrissie Lloyd

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An elegant, pale pink dish, perfect to serve in summertime. The fromage frais makes it creamy, but keeps it low in fat at the same time.

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Chinese shrimp soup

Recipe by: Norma MacMillan

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This light, refreshing soup has flavours that are characteristic of Chinese cookery: sesame, ginger and star anise. The dried mushrooms and dried shrimps can be found in larger supermarkets and Oriental food stores.

Chunky fish soup

Recipe by: Azmina Govindji

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Even though this soup contains bacon and root vegetables, it has a delicate flavour that makes it an appealing first course at any time of the year. Rich in B-complex vitamins, it is also low in fat and contains a good amount of fibre. Serve with crusty wholegrain rolls.

Coconut Fish Curry

Recipe by: MATHGOD

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A wonderfully exotic but quick dish! Serve over brown rice, millet or quinoa.

Cod Curry

Recipe by: JENNIFERB3

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This tomato based curry may be modified for heat depending on quantity of spices and number of chillies used. It is a great favourite with my family - I make it about once a month.

Cod with spicy Puy lentils

Recipe by: Azmina Govindji

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Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this satisfying dish with warm crusty bread and a mixed salad.

Crisp Haddock and Prawn Gratin with Baby Spinach

Recipe by: Jan Cutler

Reviews(1)

Frozen prawns are a great standby and transform a modest amount of fish into a hearty dish. Serve with mash, peas and green beans for irresistible comfort food made easy. Delicious!

Cullen Skink

Recipe by: t.mcleod

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A classic Scottish soup originating from the village of Cullen in Morayshire.

Devil's Tom Yum Soup

Recipe by: FAIQAH

Reviews(1)

You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

Egusi Soup

Recipe by: Karena

Reviews(4)

This soup is native to Nigeria and many of my British as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground egusi seeds give this soup a unique colour and flavour. If you can't find egusi seeds, you can substitute pumpkin seeds. Any combination of crab, prawns and smoked fish can be used in place of the prawns.

Fennel, apple and herring salad

Recipe by: Norma MacMillan

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Oily fish such as herring are traditionally served with tart or pungent ingredients that offer a refreshing piquancy to balance the rich fish flavour. In this Scandinavian-style salad, apple, fennel and lemon juice offer the complementary contrast. Serve the salad for lunch or supper.

Fish biriyani

Recipe by: Brenda Houghton

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Spiced cod and basmati rice are baked together to make this traditional Indian one-pot dish. Try serving with grilled poppadoms and Brussels Sprouts with Mustard and Cumin (on this website).

Fish soup with pepper polenta

Recipe by: Azmina Govindji

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Good stock provides the flavour base for this delicate broth. If you are not making your own low-salt stock, try a high-quality commercial stock sold chilled, rather than a stock cube, but still keep added salt to the minimum. The polenta accompaniment is prepared in advance, so the soup is simple to cook at the last minute.