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Prawn Bisque 

Prawn Bisque Serves 4 -6
Ingredients:
680g (1lb 8oz) cocktail prawns, defrosted
15g (half an oz) butter or margarine
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
150ml (5 fl oz) dry white wine
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black pepper
150ml (5 fl oz) single cream
2 15ml spoon (2 tbsp) brandy
cooked crevettes, paprika and chopped chives, to garnish
Method
Melt the butter in a large pan. Cook onion, garlic and celery until soft.
Add wine, stock tomato puree, bouquet garni, bay leaf and seasoning.
Simmer for 5-10 minutes to allow herbs to infuse.
Stir in the prawns, simmer for a further 3-5 minutes.
Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.
Garnish with whole prawns, paprika and chopped chives.
NUTRITIONAL VALUES PER PORTION (APPROX) 329-219 Kilocalories
40-26g Protein; 13-9g Fat; 6-4g Carbohydrate; 0g Fibre.

Recipe kindly donated my The Seafish Industry

Grilled Monkfish with Sweet Chilli Glaze

Grilled Monkfish with Sweet Chilli Glaze Serves 2
Ingredients:
2 170g (6oz) monkfish tail, skinned, defrosted
1 red chilli, finely chopped
2 5ml spoon (2 teasp) dark soy sauce
grated and juice of 1 lime
0.25 5ml spoon (quarter of a teasp) allspice berries, crushed
55g (2oz) light soft brown sugar
Method
Preheat the grill
Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
Grill the fish for about 3 minutes. Turn over and grill for 4 minutes. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 minutes.
Serve with sweet potato mash and green beans.
Recipe kindly donated by The Seafish Industry

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