FISH RECIPE FOR CHRISTMAS RECIPES

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

Ingredients

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

BEST FISH PIE RECIPE | JAMIE OLIVER FISH PIE RECIPES

Best fish pie recipe | Jamie Oliver fish pie recipes image

A real crowd-pleaser – swap in any fish you like in this versatile, comforting pie.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 kg potatoes
1 carrot
2 sticks celery
150 g Cheddar cheese
1 lemon
½ a fresh red chilli
4 sprigs of fresh flat-leaf parsley
300 g salmon fillets skin off, pin-boned, from sustainable sources
300 g undyed smoked haddock fillets skin off, pin-boned, from sustainable sources
125 g raw peeled king prawns from sustainable sources
olive oil
1 good handful of baby spinach optional
2 ripe tomatoes optional

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
3. Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
4. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
5. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
6. Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
7. Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
8. Dot and spread the mash evenly over the top of the fish and grated veg.
9. Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

Nutrition Facts : Calories 683 calories, FatContent 33.2 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 53.1 g protein, CarbohydrateContent 45.7 g carbohydrate, SugarContent 4 g sugar, SodiumContent 2.6 g salt, FiberContent 4.7 g fibre

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