Brill with Thai-style Shellfish and Coconut Broth
Step into seafood heaven with aromatic shellfish broth paired with tender grilled brill, a fragrant dish full of Thai flavours perfect for any occasion.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Egg-free, Nut-free
Ingredients
3 small or medium cuttlefish, cut into small pieces
4 tbsp vegetable oil
2 banana shallots, sliced
1 knob fresh root ginger, grated
4 garlic cloves, crushed
2 tsp Thai chilli paste
1 tsp shrimp paste
400ml/14fl oz coconut milk
1 lemongrass stalk, smashed
3 lime leaves
6 shiitake mushrooms
Bunch fresh coriander
20ml Thai fish sauce
1 lime, juice of ½, ½ cut into 4 wedges
Method
Warm the oil in a saucepan over medium heat. Add the shallots, ginger, and garlic and sweat gently for 2–3 minutes.
Add the chilli paste and shrimp paste and cook for a further 2 minutes. Pour in the fish stock, coconut milk, lemongrass, and lime leaves. Simmer for 5 minutes.
Discard any mussels, clams, or cockles with broken shells or that do not close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until shells open, about 3–4 minutes. Discard any that remain closed.
Stir in the cuttlefish pieces and sprinkle over the coriander.
Meanwhile, preheat the grill to high. Grill the brill pieces on both sides for 1–2 minutes, until cooked through.
Add the fish sauce and lime juice to the broth, then taste and season.
Serve the broth alongside the brill fillets and lime wedges.
Perfect With: Steamed jasmine rice and crisp Asian greens for a vibrant, satisfying meal.
(This recipe is adapted from Saturday Kitchen.)
Cod & Chorizo Stew – Spanish-Inspired Comfort in a Bowl
Cod & Chorizo Stew is a hearty, one-pot wonder packed with bold Spanish flavours, making it the perfect midweek dinner or weekend comfort food. This easy and budget-friendly dish combines smoky chorizo, flaky cod, and creamy white beans in a rich tomato base—ideal for fish lovers and family meals alike.
Rustic cod and chorizo stew served in bowls with lemon wedges, tender white beans, and a herby tomato broth, garnished with leafy greens.
Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly
Ingredients
For the stew:
300g cod fillet, skinned and cut into chunks (or flake after cooking)
125g chorizo, thickly chopped
1 onion, chopped
1 celery stick, chopped
3 garlic cloves, crushed
1 tbsp fennel seeds
150g cherry tomatoes, halved
2 x 400g tins chopped tomatoes
2 x 400g tins white beans (butter, haricot or cannellini), drained and rinsed
1 lemon, zested and cut into wedges
To serve:
Salad leaves, steamed kale or tenderstem broccoli
Method
Preheat your oven to 200°C (180°C Fan) / Gas 6.
Heat a shallow, ovenproof casserole dish over medium heat. Add the chorizo and fry, stirring, until golden and crisp, releasing its oil.
Reduce the heat. Stir in the onion and celery and cook for 5–8 minutes until soft. Add the garlic, fennel seeds, and cherry tomatoes. Cook for 2–3 minutes until fragrant.
Stir in the chopped tomatoes and white beans. Cover and simmer gently for 10 minutes.
Season the stew generously with salt and black pepper. Nestle the cod chunks or fillets into the sauce, pressing them down lightly so they’re half submerged. Drizzle with olive oil and finish with an extra twist of black pepper.
Transfer to the oven and bake for:
12–15 minutes for cod chunks
18–20 minutes for whole fillets
Check that the fish is opaque and flakes easily.
Top with lemon zest and lemon wedges. Serve hot with steamed greens or a fresh salad.
Perfect With: Crusty sourdough, a chilled glass of Albariño or Verdejo, and a side of roasted seasonal vegetables.
(This recipe is adapted from BBC Good Food.)
Bouillabaisse – Classic French Fish Stew
Bouillabaisse is a traditional Provençal fish stew from Marseille, originally made by fishermen using unsellable rockfish. Today, it’s a luxurious, flavour-packed dish featuring a variety of sustainable seafood—perfect for special occasions or weekend feasts.
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: 6
Dietary: Egg-free, Nut-free
Ingredients
For the stew:
1kg mussels, scrubbed and de-bearded
350g cod, skinned and cut into 15mm slices
2 sea bass fillets, skinned and cut into 5 slices
200g cooked crayfish tails
2 tbsp olive oil
2 onions, finely chopped
1 small fennel, finely chopped
2 garlic cloves, crushed
1 heaped tbsp tomato purée
100ml dry white wine
6 large tomatoes, skinned and chopped
Pinch saffron
Small bunch basil (stalks and leaves separated), leaves shredded
1 small orange (zest and juice)
Salt and black pepper
For the rouille (garlic saffron mayo):
Pinch saffron
½ small lemon, juice only
6 tbsp full-fat mayonnaise
1 large garlic clove, crushed
Method
Heat olive oil in a large pan. Add onion and fennel; cook for 5 mins. Add garlic and tomato purée; stir for 30 secs. Add wine, stock, tomatoes, saffron, basil stalks, and orange zest. Simmer for 10 mins.
Add mussels and cook covered for 4 mins until they open. Discard unopened mussels. Remove 18 mussels in shell for garnish; de-shell the rest.
Blend the soup until smooth. Simmer for 10 mins to reduce to 1.2 litres.
Add cod and sea bass. Cook 3–4 mins. Add crayfish and reserved mussels. Simmer 2–3 mins more.
For the rouille: soak saffron in lemon juice, then mix with mayonnaise and garlic. Season to taste.
Serve bouillabaisse in bowls with basil and a spoonful of rouille.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)