Skip to main content

Fish Friday

I have a friend who thinks life is too short to eat fish, he's only half joking. I guess for some people, fish will always seem to be a little fussy, a little too light and not quite butch enough.
I love fish,shellfish too and prefer to keep it really simple but I think these flavours are rather *butch*. We call this " Godfather" spaghetti at our house.

"Godfather Spaghetti"

Spaghetti alle Vongole

500 grams of spaghetti

1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
1/2 teaspoon dried chilli flakes or 1 fresh chilli, minced
2 dozen littleneck clams, scrubbed
1/4 cup white wine
1/4 cup finely chopped parsley
Freshly ground black pepper
Serves 4 as a starter, 2 for main

In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
Meanwhile, in a large, deep frying pan, heat the olive oil.
Add the minced garlic and chilli and cook over moderately high heat, stirring occasionally, until the garlic is only lightly browned, about 1 1/2 minutes. Add the clams and wine, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

Add the spaghetti and the chopped parsley to the clams in the frying pan and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to warmed, shallow bowls and serve right away.

Fish with Salsa Verde

Fish with Salsa Verde

4 fillets of fish, your choice, I used grey mullet for this, sea bass great too.
a couple of tablespoons of flour
unsalted butter
olive oil
salt and pepper

Salsa Verde

Salsa verde traditionally has garlic, anchovies,capers,cornichon or gherkins, olive oil, parsley,basil and lemon juice, pounded to a saucy consistancy in a pestle and mortar.
I use soft herbs that I have to hand, always parsley, sometimes dill, basil or a little mint.
I skip the anchovies and add more capers because I lurv them so.
You need 2 cups of herbs to make a good portion of sauce for 4 people.
1 cup of parsley, chopped
1 cup of basil, chopped
2 cloves of garlic, peeled and chopped
2 fat anchovy fillets, chopped
1 tablespoon of capers, chopped
couple of gherkins, chopped
4 or 5 tablespoons olive oil
1 unwaxed lemon, zest and juice
1 tablespoon of dijon mustard

Use a large mortar and pestle if you have one,all ingredients in and bash away! Use a stick blender/ blender  but try to leave a little body in the sauce.Season to taste.

Add salt and pepper to the flour and and lightly dredge fish fillets. Heat a good knob of butter and a splash of oil in a large frying pan, when gently bubbling , add fish and cook to perfection! 3 minutes on both sides is usually enough, just be careful no to overcook.

To serve, I go big on the greens, usually spinach or kale and tiny new potatoes, lavished (sic) in salty butter.

Love Food X


Astrid's gorgeous herbs.


Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…


The carrot. To some people, the most pedestrian of vegetables. Not me, I love 'em. Wild carrots, purple ones were originally found in Afghanistan and a yellow variant of it, migrated to the Mediterranean during the 11th to 14th century. They reached China, India and Japan between the 14th and 17th century. The Chinese were particularly impressed by it's nutritional value and called it "little ginseng". The Dutch, those well known funsters, bred from the pale variants and brought us the familiar orange variety. Perhaps driven by chefs wanting to deliver new flavours and textures, a resurgence in the cultivation and availability of heirloom carrots benefits us all. Even the big supermarkets had purple ones last year for Halloween, so give them a try when you see them. Organic carrots are available widely in the UK now at a very affordable price, worth spending the extra few pence.

Moroccan Carrot Salad Serves 4 as a side dish 3 large carrots, grated 2 cloves of garlic, mince…