GETTING READY 1) With tweezers, gently remove any bones that remain in the fish. 2) Cut the fillets into small cubes. 3) In a bowl, combine well with the green beans and basil. 4) In a food processor, blend the fish mixture in small batches, without making ..

For recipe directions, please refer to the

For recipe directions, please refer to the

For recipe directions, please refer to the

For recipe directions, please refer to the

For recipe directions, please refer to the

MAKING 1) In a skillet, pour 1 cup water. 2) Add wine, bay leaves, peppercorns, and thyme to the water and bring to boil. 3) Reduce the heat and add the cod. 4) Simmer covered for 12 to 15 minutes until the fish flakes easily when tested with a fork. 5) ..

MAKING 1. In a saucepan, combine the onions with sweet pepper, tomatoes, hot red pepper sauce, herbs, stock, and white wine. 2. Bring the mixture to a boil over moderate heat. 3. Stir in the potatoes. 4. Simmer the mixture, partially covered, for about 15 ..

GETTING READY 1) Combine together the fish strips, oil and vinegar. 2) Use salt and pepper to season. 3) Use a large spoon to carefully stir the mixture so that the strips are evenly coated. 4) Season and preheat the plank to a temperature of 350 ..

MAKING 1) In a saucepan heat oil, add curry leaves, onions, garlic, ginger and fry until golden brown. 2) Mix other spices and fry for 1-2 minute. 3) Stir in coconut milk and remaining ingredients along with stock. 4) Boil the mixture and simmer for 5 ..

MAKING 1) Cook the potatoes and onions in water to which seasonings are added, until just cooked through for about 10 minutes. 2) Now add fish and cook further for more 10 minutes. 3) Slowly fold in milk. 4) Reduce to a simmer and cook for 15 minutes longer, ..

GETTING READY 1. Soak the tamarind pulp in hot water till it softens MAKING 2. In a medium saucepan, heat oil over medium flame; add ginger, green onions, lemongrass and hot pepper flakes and cook till fragrant 3. Into the same saucepan, strain tamarind ..

1. Put the water and wine into a large heatproof bowl with the onion. 2. Remove the bones from the fish and add them to the bowl with the fish trimmings, parsley stalks and thyme. Cover with cling film and microwave on HIGH for 7 minutes. 3. Strain the stock ..

MAKING 1. Cut fish into thin strips and place in a medium bowl. 2. Over fish pour lemon juice or lime juice and stir such that fish is coated cover and refrigerate at least 2 hours such that fish has turned white and opaque and looks cooked. 3. Peel tomatoes, ..

MAKING 1. Heat a large saucepan, over medium high heat 2. Add bacon and sauté to render fat and until it is crisp. 3. Remove browned bacon with slotted spoon onto paper towel and keep aside for later use. 4. To the drippings, add onion and sauté until soft ..

Skin fillets and cut into 1 inch pieces. Fry bacon until crisp and brown. Add onion and celery; cook until tender and slightly brown. Add water, seasonings, and rice; cook 10 minutes. Add fish, cook 10 minutes longer or until fish and rice are tender. Add ..

GETTING READY 1. Roll the fillets into tubes for individual portions. 2. Place them in microwaveable English egg cups or ramequins. MAKING 3. In a microwaveable bowl, melt butter by running for 1 minute on High. 4. Add the lemon juice, curry, scotch or ..

GETTING READY 1. In a shallow dish, cover smoked haddock with water and let soak for at least 1 hour. 2. Drain. 3. Preheat the oven to 450°F 4. Roll out pastry and line 1 large (6-cup) quiche tin or 6 individual tins. 5. Prick pastry base with a ..

GETTING READY 1. Using a large filleting knife, carefully skin the smoked trout before filleting. 2. Halve each fillet and keep aside. MAKING 3. In a small bowl, beat heavy cream adding 1-2 tablespoons iced water, until firm. 4. Fold in grated ..

MAKING 1) Grate the lime zest and reserve. Cut and strain the juice, and reserve. 2) Using a knife, slice the fillet thinly at an angle as you would smoked salmon. Transfer slices in a shallow dish. 3) In a separate bowl, mix lime juice and zest, vinegar, ..