Tag Archives: Fish

Moro’s Arroz a la marinera

Moro’s Arroz a la Marinera

My current fascination seems to be with food from the Moorish influenced regions of Europe and the Mediterranean. This wonderful Spanish fish and rice stew (paella) recipe is taken from the menu at Sam & Sam Clark’s Moro, a southern Mediterranean restaurant based in London’s vibrant East End.

Ingredients

  • 300g North Atlantic prawns preferably in their shells
  • 1l fish stock (use a gluten free stock for a gluten free version of the recipe)
  • 1 small pinch of saffron (about 20 threads)
  • 6 tbsp olive oil
  • 1 ½ large spanish onions, finely chopped
  • 1 green pepper, seeded and finely chopped
  • 2 dried ñoras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika.
  • 5 garlic cloves, finely chopped
  • ½ tsp fennel seeds
  • 250g Calasparra rice. (If you can’t get Calasparra, then Bomba will do in it’s place, which Waitrose stock under their own brand which is also Gluten free)
  • 75ml white wine
  • 300g monkfish fillets, trimmed and cut into 2cm pieces
  • 2 squid the size of your hand, cleaned and scored
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges

Serves 4 – 6 – Gluten Free*

Method

  1. Peel the prawns and put in the fridge.
  2. Transfer the shells to a large saucepan over a high heat and add the fish stock. Bring to a gentle simmer and cook for 15 minutes so that the flavour infuses the stock.
  3. Remove from the heat, strain the stock and add the saffron. Set aside.
  4. Heat the olive oil in a large saucepan over a medium-to-high heat. When the pan is hot, add the onion and both the green and ñoras peppers and cook for 5 minutes.
  5. Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
  6. Now stir in the chopped garlic and fennel seeds and cook for a further 5 minutes or until the garlic and the onions have some colour and are sweet.
  7. Add the rice to the pan and stir for 1 minute to coat with the oil. (Up to this point everything can be cooked in advance.
  8. The next stage should be started about 20 minutes before you wish to eat.
  9. When you are ready to cook the rice, bring the stock to the boil.
  10. Remove and keep aside. Place the paella pan (or large heavy based pan) over a medium-high heat and add the wine, followed by the hot stock, and season.
  11. Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monkfish and squid and turn the heat down to medium- low.
  12. Cook for 2 minutes, then add the prawns, turn off the heat and cover. Let the rice sit for 3-5 minutes, then check the seasoning. (The rice should be tender and surrounded by a soupy sauce.)

Serve with parsley sprinkled over and lemon wedges.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.

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Hugh’s Mackerel with Oatmeal and Rhubarb

Mackerel Oatmeal Rhubarb
Mackerel Oatmeal Rhubarb

I saw this recipe on the television a couple of weeks ago while flicking through the less frequented satellite channels, Hugh’s mackerel, oatmeal, rhubarb, taken from Hugh’s Three Good Things on More4. Hugh Fearnley-Whittingstall has recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate.

This trifecta of ingredients fits that bill to perfection and tastes as good as it looks

Serves 2 – Gluten Free

Ingredients

  • 2 medium-thick rhubarb stems or 3–4 smaller, thinner ones (about 150g)
  • 20g caster sugar
  • A pinch of thyme leaves
  • 4 mackerel fillets from 2 medium fish (I get my fishmonger to fillet and scale the fish for me)
  • 100g medium oatmeal (use Gluten Free Oatmeal, like Hale and Hearty’s Pure Gluten Free Porridge Oats, for the Gluten Free version)
  • Sunflower oil for frying
  • Sea salt and freshly ground black pepper

Method

  1. Trim the rhubarb, then cut into 2–3cm pieces.
  2. Place in a pan with the sugar, thyme leaves, if using, and 1 tablespoon water.
  3. Partially cover with a lid and cook gently, at a bare simmer, for 5–7 minutes. Don’t stir the rhubarb or it will lose its shape.
  4. When it is tender, remove the pan from the heat.
  5. Season the mackerel fillets all over with salt and pepper.
  6. Spread out the oatmeal on a plate, I sieved the oatmeal first and used the larger grains that were left in the sieve
  7. Coat the fillets on both sides, pressing the oatmeal on well and gently shaking off any loose bits. (For a decent coating, the mackerel should be ‘tacky’. If the oatmeal doesn’t stick, brush the fillets with just a little milk, and try again.)
  8. Heat about 2 tablespoons oil in a large frying pan over a medium heat.
  9. Add the mackerel fillets, flesh side down, and cook for 3 minutes, until the oatmeal coating is crispy and golden brown.
  10. Then carefully flip them over and cook for 2 minutes on the skin side, until cooked through.
  11. Transfer the fish to warm plates and accompany with a spoonful of the warm rhubarb compote.

Serve with bread (the Cheese Soda Bread works well here) and a fresh green salad.