FISH AND EGGS RECIPE RECIPES

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BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES



Best fish soup recipe in the world | Jamie Oliver recipes image

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

1 red onion
2 sticks celery
½ small bulb fennel
2 cloves garlic
1 red chilli deseeded
2 tablespoons olive oil plus extra for drizzling
1 glass dry white wine
800 g chopped plum tomatoes or passata
½ butternut squash peeled and grated
500 ml organic fish stock
200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
½ lemon
1 large handful fresh flat-leaf parsley chopped

Steps:

    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
    3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre

SHIRRED EGGS RECIPE | MYRECIPES



Shirred Eggs Recipe | MyRecipes image

Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.

Provided by MyRecipes

Yield Makes 1 serving

Number Of Ingredients 7

¼ teaspoon butter
2 teaspoons heavy whipping cream
2 eggs
Salt
Freshly ground black pepper
1 teaspoon minced chives
1 tablespoon grated hard cheese, such as parmesan

Steps:

  • Preheat oven to 375°.
  • Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
  • Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.
  • Sprinkle eggs with salt and pepper, top with chives, then cheese.
  • Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.

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  • Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
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Calories 824 calories per serving
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BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 265 calories per serving
    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
    3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.
See details


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  • Fry the potatoes again for 1 to 2 minutes for added crispness.
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THE ULTIMATE FISH TACOS RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
Cuisine mexican
  • To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
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Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin
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Reviews 3.8
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  • Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
See details


NEXT LEVEL FISH PIE RECIPE | BBC GOOD FOOD
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Total Time 1 hours 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 629 calories per serving
  • Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
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