Displaying items by tag: fish and seafood

This crisp crepe with a soft centre is great as a first course perched on top of a little salad dressed with the dipping sauce. The filling can be vegetarian (mushrooms and bok choy) or any combination of ingredients you like.



1 cup rice flour

1/4 cup all-purpose flour 1/2 teaspoon turmeric 1/2 teaspoon kosher salt 1/4 cup coconut milk

1 1/4 cups cold water

2 green onions, chopped


1 tablespoon vegetable oil

1 teaspoon chopped garlic

8 ounces (250 grams) boneless skinless chicken breast, cut into 1/4 -inch dice

8 ounces (250 grams) large shrimp, peeled and cut into 1/4 -inch dice

2 tablespoons fish sauce

1/2 teaspoon sugar 1/2 cup thinly sliced onion

4 cups bean sprouts

1 cup cilantro or mint sprigs


Combine rice flour, flour, turmeric and salt. Stir in coconut milk, water and green onions.

Heat wok or skillet over high heat. Add some of the oil and swirl carefully to coat. Add garlic and stir fry for 30 seconds. Add chicken and shrimp and stir fry for 1 to 2 minutes or until chicken is cooked. Season mixture with fish sauce and sugar and remove from wok.

Brush a small non-stick skillet with a light coating of remaining vegetable oil. Heat over medium-high heat. Add a few pieces of sliced onions, sprinkle with ½ cup of chicken/shrimp mixture, and pour in ¼ cup pancake mixture swirling to coat base of skillet as evenly as possible. Cover skillet and cook for 2 minutes or until pancake is set. Uncover and cook for 1 to 2 minutes longer or until crepe looks dry.

Top one half with a handful of bean sprouts and a few sprigs of coriander. Fold and place a baking sheet to keep warm in low oven. Repeat with remaining batter and filling until you have 4 to 6 filled omelettes. When ready to serve, place on plate lined with lettuce leaves or salad. Serve with Dipping Sauce (recipe below). Serves 4 to 6.



Combine 1/4 cup water and 1 cup sugar in a pot. Boil 1 to 2 minutes or until mixture is syrupy but not brown. Pour 1/4 cup of syrup into a bowl and stir in 1/2 teaspoon chopped garlic, 3 tablespoon fish sauce, 1/4 cup lime juice and 3 tablespoons grated carrot. Store remaining 1 cup of syrup in the refrigerator for up to a month.

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Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.


Preparation time: 20 minutes

Ready time: 1 hour 20 minutes

Servings: 4



1 tablespoon olive oil

2 ounces (55 grams) bacon or pancetta, diced

4 cups red potatoes, unpeeled and diced

4 ounces (115 grams) shiitake mushrooms, stemmed and diced

Salt and freshly ground pepper

5 tablespoons fresh parsley, chopped and divided

1/4 cup shallots, chopped

2 tablespoons chives, chopped

2 tablespoons capers

2 teaspoons fresh lemon thyme, chopped

1 teaspoon lemon zest, grated

3/4 cup butter, softened

4 skin-on Arctic-char fillets (8 ounces / 225 grams each)



To make the potatoes, heat oil in a large skillet over medium-high heat. Add pancetta and sauté for 1 minute. Add potatoes and sauté for about 2 minutes more, stirring occasionally until a few potatoes start to brown. Cover, reduce heat to medium and cook for 8 to 10 minutes or until potatoes are tender. Uncover skillet, add mushrooms, season with salt and pepper and stir together the contents of the skillet. Cover again and cook for another 5 to 6 minutes or until the mushrooms are tender and the potatoes are golden. Sprinkle with 2 tablespoons of parsley. Reserve.

While the potatoes are cooking, make the herb butter by combining shallots, 3 tablespoons parsley, chives, capers, lemon thyme and lemon zest in a bowl. Add butter and mix the herbs into it.

Preheat oven to 250 F.

Place char fillets skin-side down in an oiled baking dish. Sprinkle with salt and pepper. Brush each fillet with about 1 teaspoon herb butter.

Bake for 25 to 28 minutes or until white juices are just beginning to appear. Place fish on serving plates and dot with remaining herb butter. (Leftover herb butter will keep refrigerated for a week or frozen indefinitely.)

Reheat potato mixture and serve with the fish.



Pinot gris: This is the alter ego of pinot grigio. After the popularity explosion of easy-sipping Italian pinot grigio, a naming convention arose. Crisp, simple quaffs tend to get slapped with the grigio moniker, while more substantial, “serious” wines are called pinot gris (though there are exceptions). The “serious” version is a specialty of Alsace as well as Oregon and British Columbia. The medium weight and subtle fruitiness find their mark with this delicate fish and earthy potato-based side.


(Photo by Ryan Szulc)


Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.

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Less widely known than its Spanish counterpart, Portuguese cuisine is having a renaissance. When I was in Lisbon, modern chefs were creating lighter variations of traditional dishes, which in the past tended to be be heavy and quite salty but always contained fresh, local ingredients. This hearty, flavourful pork-and-clam recipe is one of the most popular dishes in the country. Warning: Do not salt this dish until the end, because the natural saltiness of the clams and other ingredients may make it unnecessary.


Preparation time: 20 minutes

Ready time: 1 hour

Servings: 6




2 pounds (1 kilogram) littleneck clams

8 ounces (250 grams) prosciutto (preferably in one piece)

4 ounces (125 grams) smoked Portuguese chouriço sausage (or Spanish chorizo)

2 tablespoons olive oil

3 cups thinly sliced Spanish onions

1 tablespoons chopped garlic

1 green pepper, diced

1 cup white wine

28-ounce (796 grams) can tomatoes, puréed

1 bay leaf

1 teaspoon sweet Spanish paprika

2 tablespoons chopped Italian parsley

2 tablespoons chopped cilantro




Place clams in a colander and rinse thoroughly with cold water. Chill until ready.

Trim rind from prosciutto and dice into ½-inch pieces. Cut chorizo into the same-sized pieces.

Heat oil in heavy, high-sided sauté pan or skillet on medium high heat. Add prosciutto and sausage, and sauté for 3 to 4 minutes or until starting to brown. Remove from skillet with a slotted spoon and reserve.

Add onions and garlic to skillet. Sauté for 4 minutes or until softened. Stir in green pepper and cook 1 minute longer. Pour in ½ cup wine, tomatoes, bay leaf and paprika. Bring to boil, cover and simmer for 20 minutes. Return the prosciutto and sausage and simmer uncovered 10 minutes longer. The sauce can be made ahead of time to this point.

Spoon sauce into a cataplana, or sauté pan. Add parsley and coriander and bring to a simmer. Bring remaining white wine to a boil in a large pot. Add clams, cover and cook for 5 minutes, or until clams open. Discard any clams that don’t open. Spoon clams and 1 tablespoon cooking liquid into sauce, pushing them down into sauce. Taste sauce, adding more cooking liquid if needed for seasoning or to thin it out slightly. Take pan to table and serve.

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You might think you can use any pasta shape to make a dish, but the right shape can really elevate the flavour. This savoury shrimp pasta was ho-hum when my food testers and I made it with penne, but when we switched to orecchiette, a pasta from Puglia, Italy, it was a completely different dish.


Preparation time: 15 minutes

Ready time: 35 minutes

Servings: 4



1 bunch rapini, ends trimmed

340 grams (12 ounces) orecchiette

2 tablespoons extra virgin olive oil

1 cup fresh breadcrumbs

1 tablespoon parsley, chopped

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 tablespoon chopped garlic

40 grams (12 ounces) medium to large shrimp, shelled

1 tablespoon capers

1/2 teaspoon chili flakes

Extra virgin olive oil, for garnish



Bring large pot of salted water to boil. Add rapini and cook for 2 minutes. Remove with tongs, drain and refresh with cold water. Cut each stalk into 3 and reserve. Add orecchiette and cook for 9 to 12 minutes or until al dente. Drain, reserving 1/2 cup cooking water.

Heat 1 tablespoon of oil in skillet over medium-high heat, while pasta is cooking. Add breadcrumbs and parsley. Season with salt and pepper. Stir until crisp and golden, about 3 to 4 minutes. Scrape onto a plate.

Return same pan to heat and add remaining oil. Cook cherry tomatoes for 2 to 3 minutes or until wilted. Add garlic and shrimps, and toss together until the shrimps start to turn pink. Stir in capers, chili flakes and rapini. Continue to sauté until shrimp are cooked, 2 to 3 more minutes. Add pasta and enough cooking water to make everything moist. Season with salt and pepper. Toss everything together and sprinkle with a little extra olive oil. Sprinkle breadcrumbs over each serving.

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A tangle of baby shrimp top this easy chilled soup. Look for ripe avocados that have a little give to them.

Preparation time: 10 minutes

Ready time: 10 minutes

Servings: 4 

4 green onions, coarsely chopped

2 ripe avocados, peeled and cut in chunks

2 cups buttermilk

2 cups baby spinach

1 tbsp lime juice

Salt to taste



4 cherry tomatoes, finely chopped

1 green onion, chopped

1 tbsp finely chopped jalapeno

4 oz cooked baby shrimp, chilled



Place all the ingredients for the soup in a food processor and puree until smooth. Taste for seasoning adding more lime juice and salt as needed. 

Garnish with chopped tomatoes, onion, jalapeno and baby shrimp.


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In Spain, traditional paella is made outside on a wood-burning grill – the paella soaks in the smokiness. Don’t overload your pan, the rice should be the star. Check that your paella pan fits in the smoker before you get started. You want the smoker to be about 400 F and the liquid to simmer, otherwise raise the heat.

  • Preparation time: 30 minutes
  • Ready time: 1 hour 30 minutes
  • Servings: 8


8 skinless chicken thighs, on the bone, excess fat trimmed

Salt and freshly ground pepper

1/3 cup olive oil

1/2 Spanish onion, chopped

1 red pepper, diced into 1/2-inch pieces

2 chorizo sausages, sliced in half moons

1 tbsp chopped garlic

1 tsp hot smoked Spanish paprika

1 tbsp chopped fresh thyme

1 1/2 cups finely chopped tomatoes, fresh or canned

2 cups short grain rice, Valencia (Spanish) or arborio

4 to 5 cups hot chicken stock or water

1 tsp saffron threads

1 lb shrimp, shelled

1 cup peas, defrosted if frozen

1 lb clams

1/4 cup chopped parsley

lemon wedges



Season chicken with salt and pepper. Heat 3 tbsp oil in large skillet or 15-inch paella pan on medium-high heat on grill or stovetop. Add chicken pieces and fry 3 minutes per side or until golden. Remove from skillet. Reserve. Add 2 more tbsp oil. Add onion, pepper and chorizo and sauté for 2 minutes. Stir in garlic, paprika and thyme. Sauté for 1 minute. Add last tbsp oil. Sprinkle rice into pan. Sauté, stirring frequently for two to three minutes or until coated with oil. Stir in tomatoes. Season well.


Combine stock and saffron and add 4 cups stock reserving the remainder as needed. Bring to boil, boil, reduce heat to medium, return chicken and push down into rice. Transfer to smoker. Cover with lid. Smoke 15 to 20 minutes or until rice is al dente. Stir rice around and add shrimp, peas and clams. Cook for 10 to 15 minutes longer or until clam shells open. Remove from heat.

Sprinkle with parsley and garnish with lemon wedges.

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Because planks smoke and steam as they heat up, they improve grilled dishes by giving them a smoky flavour while still retaining moisture. Even better, planking shortens cleanup time dramatically by eliminating messy grates and stuck-on food. Fish is often served on a plank, but chicken with the skin on does well, too.

This is one of those rare dishes that tastes just as good cold as it does hot. If you decide to serve it cold, cook the fish for 3 minutes less because it continues cooking as it cools.


Prep time: 1 hour

Ready in: 90 minutes

Serves: 4



2 pound salmon fillet, skin on


1/4 cup mirin

1/4 cup rice wine

2 tablespoons light soy sauce

2 tablespoons wasabi paste

2 teaspoons chopped ginger

1/2 teaspoon sugar

Salt and freshly ground pepper

Ginger-mirin mayonnaise: 

1 cup mayonnaise

2 tablespoons pickled ginger, chopped



Soak a plank in water for one hour. Place salmon in a dish. Combine mirin, rice wine, soy sauce, wasabi paste, ginger and sugar. Pour over salmon and leave to marinate for 30 minutes.

Preheat grill to high. Place plank on hot grill and let smoke for three to four minutes. Turn over before placing fish on plank.

Remove salmon from marinade, reserving marinade, and season fish with salt and pepper. Place salmon on prepared plank, skin side down, and grill for 15 to 20 minutes or until white juices begin to appear. The salmon should be slightly pink in the centre.

Place reserved marinade in a skillet and bring to a boil. Boil until reduced by half. Stir into mayonnaise along with pickled ginger.

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I use hot smoked paprika in this dish but a mild version works too. Make the pesto ahead of time and warm when needed.

Prep time: 35 minutes

Ready in: 45 minutes

Serves: 4



Mint and pea pesto:

1 1/4 cups fresh green peas

1/3 cup chopped fresh mint

1/4 cup grated Parmesan cheese

2 tablespoons whipping cream

2 tablespoons butter

Salt and freshly ground pepper


1 pound large shrimp, shelled (about 16 to 20 per lb)

2 tablespoons olive oil

1/2 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon smoked Spanish paprika

1/4 cup white wine

1/4 cup fish or chicken stock

Salt and freshly ground pepper



Bring a pot of water to a boil. Add peas and blanch for 1 minute. Drain and rinse with cold water to stop cooking. Set 1 cup peas aside.

Add remaining peas to a food processor along with mint, cheese, cream and butter and process until almost smooth. Stir in reserved peas and heat in a skillet until warm and slightly runny, about 2 minutes. Season with salt and pepper to taste.

Season shrimp with salt. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add shrimp and paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil. Cook until shrimp are pink and slightly curled, about 1 minute longer. Use tongs to remove shrimp from pan. Add pea pesto to sauce and season with salt and pepper. Serve sauce on top of or underneath shrimp.

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Spot prawns are available fresh at farmers markets and sustainable-fish stores for the next few weeks or frozen all year. If desired, use medium shrimp instead.

Prep time: 30 minutes

Ready in: 45 minutes

Serves: 6



2 tablespoons butter

2 cups sliced leeks, dark green leaves removed

1 cup peeled, diced yellow-flesh potato

4 cups chicken stock

4 bunches sorrel, enough to make 4 packed cups

¼ cup whipping cream

2 teaspoons lemon juice

Salt and freshly ground pepper

18 spot prawns or medium tiger shrimp

2 tablespoons chopped chives



Heat butter in a soup pot over medium. Add leeks and potato and sauté for 5 minutes or until slightly softened. Pour in the stock and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until the potatoes are tender.

Stir in 3 cups sorrel and simmer for 2 minutes or until the sorrel has wilted. Use a hand blender or a food processor to blend it until smooth. Return pot to heat and add cream and lemon juice.

Bring to a boil then simmer for 5 minutes. Add the remaining sorrel for the last minute of cooking. Season to taste. Bring a medium pot of water to a boil. Place spot prawns in a large bowl. Pour boiling water over prawns and let sit for 5 minutes. Drain immediately. Peel, season with salt and pepper and toss with 1 tablespoon of chives.

Spoon soup into 6 bowls. Top with prawns and sprinkle with the remaining chives.

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Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer. Cut the fennel, pepper and zucchini into a small dice so they look attractive in the finished dish. If you are not strictly following the Mediterranean way of eating, then include 3 ounces of chorizo sausage for flavouring.

Prep time: 25 minutes

Ready in: 45 minutes

Serves: 4



3 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrot

1 tablespoon chopped garlic

1 cup diced fennel

1/2 red pepper, diced

1 cup diced zucchini

1 cup pearl (Israeli) couscous

1/2 cups chicken stock

1 cup canned tomatoes, chopped in juice

1/2 teaspoon chili flakes

Salt and freshly ground pepper

1 cup fresh peas

500 grams mussels (about 12)

250 grams clams (about 16)

175 grams squid, cut into 1/2-inch rings

2 tablespoons chopped parsley



Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.

Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.

Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.

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