LIVE FISH FOOD RECIPES

Steps:

• Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

Steps:

• 1. Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.
  2. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes.
  3. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
  4. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
  5. Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly.
  6. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency.
  7. Remove from the heat, grate in the Lancashire cheese, taste, season to perfection with sea salt and black pepper and leave to cool.
  8. Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through.
  9. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
  10. Preheat the oven to 180°C/350°F/gas 4.
  11. Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
  12. Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using).
  13. Bake for 1 hour, or until golden, bubbling and the fish is cooked through.