Top 40 Recipes - Simply the Best

Fabulous Classic International Fish Recipe Collection

Fish is one of the last truly wild sources of protein, which is very healthy and good for you. People would eat more fish if they had a range of stellar classic fish recipes from communities and cultures all over the world. These recipes will inspire you to cook fish more often and really enjoy all the wonderful variety of recipes in this collection.

Kharra Masala Fish Recipe with Tomato, Onion and Spices

Ingredients

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon fine sea salt

1 teaspoon coriander seeds

1/2 teaspoon ground turmeric

1 teaspoon black mustard seeds

4 medium plum tomatoes, chopped

2 Thai green chiles, finely chopped

1 tablespoon chopped fresh cilantro

Juice of 1 medium lemon, about 1/4 cup

1 large piece of ginger, peeled and julienned

1 teaspoon kashmiri red chile powder (or similar)

6 dried whole round red chiles, preferably Dundicut

1 medium Spanish onions, or white onions, finely chopped

2 tablespoons ghee or neutral oil such as grape seed or rice bran oil.

1 1/2 lb (750 g) firm, white fish, with skin removed, cut into large pieces

Method

Heat the oil or ghee in a heavy pot or Dutch oven over moderate heat until it melts (about 30 to 50 seconds). Add the seeds and round red chiles and cook while stirring continuously until the seeds are aromatic (about 30 to 50 seconds). Then, add the onion and stir fry stirring regularly until the onion softens and becomes golden brown in color, about 4-5 minutes. Add the cumin, garam masala, turmeric and chile powder and mix well. Then, dd the tomatoes and salt, stirring to thoroughly combine all the ingredients. Continue cooking, stirring frequently, until the tomatoes start to soften and the oil begins to separate, about 5-7 minutes. Carefully, add the fish pieces forming a single layer over the base of the pan. Cover the pan with a lid and cook using a low setting for about 7-8 minutes. Next, remove the lid, and using tongs, carefully flip the fish pieces over so they are coated with the masala sauce on all sides. Cover the pan again, and cook on a low setting until the fish is just barely cooked, about 2-3 minutes (do not overcook). Sprinkle lemon juice over the dish and sprinkle, ginger, green chiles, and fresh cilantro on top before serving.

Classic Spicy Goan Fish Curry Recipe

Ingredients

For the Masala Spices

• 1/2 teaspoons salt
• 3/4 teaspoons paprika
• 1/2 teaspoons turmeric
• 1 teaspoon cumin, ground
• 1/2 teaspoons mustard seeds
• 1/4 teaspoons cayenne powder
• 2 teaspoons ground coriander seeds

For The Curry

• 1/2 cup water
• 1 cup coconut milk
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 large ripe tomatoes, diced
• 1 tablespoon apple cider vinegar
• 2 green chilies, sliced into strips
• 1 large piece of fresh ginger, grated
• 1 tablespoon grape seed or rice bran oil
• 1 lb firm white fish (pollock, cod, haddock), cut into 1 inch (2.5 cm) cubes

Method

Mix all the masala spice recipes together in a small bowl and set aside. Heat 1 tablespoon of oil in a heavy deep pan or Dutch oven over moderate to high heat. Add the onion and sauté until soft and golden-brown in color (about 3 to 4 minutes). Lower the heat setting to moderate. Add the ginger, garlic and the spice mixture. Fry, while stirring continually, until the spices become fragrant (about 1-3 minutes). Increase the heat setting to moderate -high. Then, add the tomatoes and cook while stirring regularly until most of the liquid has evaporated (about 3-5 minutes). Add the water, coconut milk and the chillies. Bring the mixture to a boil and then lower the heat to maintain a slow simmer. Cook uncovered, for about 10-12 minutes until the sauce starts to thicken. Then, carefully add the fish, and cook until the fish becomes opaque and starts to cook (about 5-6 min). Next, add the vinegar, and mix well. Taste and adjust the seasonings for the taste you want. Serve topped with fresh herbs and red chilli slices, with steamed while rice.

Peruvian Shrimp (or Fish) Chowder Recipe (Chupe de Camarones)

Ingredients

• Salt to taste
• 4 free range eggs
• 1 red onion, diced
• 1/2 cup evaporated milk
• 2 garlic cloves, crushed
• 1 tomato, finely chopped
• 1/2 tablespoons olive oil
• 1 1/2 teaspoons tomato paste
• Ground black pepper to taste
• 2 tablespoons white rice, dry
• 4 cups good quality fish stock
• 1 ear of corn, cut into 1 inch sections
• 1/2 cup peas (fresh or thawed frozen peas)
• 1/3 cup queso fresco (or similar), crumbled
• 1 1/2 teaspoons fresh oregano, chopped or 1 teaspoons dry
• 1/2 teaspoons red pepper flakes or habanero pepper, if desired
• 1/2 lb (500 g) russet potatoes, peeled and cut into medium size cubes
• 1 lb shrimp, peeled and deveined, or fish fillets or cutlets with firm white flesh

Method

Heat the oil in a large, deep, heavy pan, or Dutch oven over moderate heat. Add the onion and stir-fry for 3-6 minutes, until the onion just starts to soften. Add the garlic and chili flakes and sauté the mixture for an additional 1-3 minutes. Then, add the seafood stock, corn sections, potato cubes, diced tomato, tomato paste, the dry rice and the oregano. Simmer the mixture for about 20 minutes. Next, add peas, shrimp or fish, evaporated milk, and cheese. Combine the mixture well and heat over moderate to high heat to create a slow simmer. Break the eggs into the mixture, one at a time, and poach them in the broth for about 2-3 minutes. Taste the soup and adjust the seasoning with salt and pepper as desired. Top with fresh herbs and red chilli slices.

Finnish Style Salmon Soup Recipe (Lohikeitto)

Ingredients

• 2 cups water
• 2 bay leaves
• salt (to taste)
• 2 carrots, diced
• 1/4 cup plain flour
• 1/2 cup heavy cream
• 10 black peppercorns
• 1/2 tablespoon butter
• 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 4 medium potatoes, peeled and cubed
• 4 cups good quality vegetable stock
• 8 allspice berries or 1 teaspoon of allspice powder
• 2 lb (1 kg) skinless salmon fillet, cut into bite-size pieces

For serving

• 1/4 cup of fresh herbs in season
• 2 generous handfuls of fresh dill, chopped
• 1 lemon, sliced (about 1 lemon wedge per serving)

Method

Heat the olive oil in a deep, heavy medium size pot or Dutch oven. Add the leeks and stir-fry until the leeks begin to caramelize (about 2-3 minutes).
Then, add the potatoes and carrots and cook while stirring occasionally until the vegetables stat to become tender when tested with a knife (about 4-5 minutes). Sprinkle the flour on top of the vegetables and stir gently until all the vegetable pieces are evenly coated with the flour. Then, add the water, vegetable stock, allspice, black peppercorns, and bay leaves. Taste and adjust the seasoning with salt, pepper and lemon juice. Bring the mixture to a boil over moderate heat to create a gently bubbling simmer. Then, reduce the heat, cover the pan or Dutch oven, and cook stirring occasionally for about 20 minutes, until the potatoes are just cooked but still firm. Add the fish pieces, stirring gently with a wooden spoon to distribute them evenly in the pot. Cover the pot with a lid and simmer gently until the fish is just barely cooked (about 2 to 3 minutes). Next, stir the butter and cream through the mixture and taste to adjust for sufficient salt to smooth the taste. Serve topped with fresh dill, torn fresh herb pieces and lemon wedges.

West African Seafood Okra Stew Recipe

Ingredients

• Water as needed
• 20 to 24 okra pods
• 1 tablespoon tomato puree
• 3 to 4 medium vine tomatoes
• 1 large onion, finely chopped
• 1 lb firm, white fish fillets
• 2 cloves of garlic, finely diced
• 1 large piece of ginger, finely diced
• 4 tablespoons grape seed or rice bran oil
• 2 cups fish or chicken stock seasoning cube
• 2 lb (1 kg) of tiger prawns (or extra large shrimp)
• 2 scotch bonnet peppers (or habanero chiles) (optional)
• 2 fillets of smoked fish like cod or mackerel (optional)

Method

Place a large heavy, cast iron pot or Dutch oven on the stove, add the oil and heat until very hot. Fry the onions in the oil until they soften and just start to caramelize and become golden brown. Add the garlic and diced ginger and stir-fry for about 1-2 minutes. Add the tomatoes and scotch bonnet pepper, to a blender bowl and pulse or to pulverise the ingredients until smooth. Pour the mixture them over the caramelized onions in the pan. Set the sauce aside to cool and thicken (about 10 minutes). Slice the okra into short segments, and set aside. Add the fish and prawns to the stew in the pan and cook gently until the prawns are pink and the fish is white, flaky and just barely cooked. Add a little water and the stock cube to help cook the fish and dilute the stew a little. Simmer gently for about 5 minutes and then add the chopped okra and stir to combine with the other ingredients. Taste the stew and adjust the seasoning if required by adding extra salt, pepper or a little lemon juice. Top with fresh herbs and fresh red chilli slices. Serve hot with rice, banku, polenta or semolina porridge.

Panamanian Seafood Stew (Guacho de Mariscos)

Ingredients

For the sofrito

1 bay leaf

2 Sazón Goya envelopes

4 tablespoons olive oil

3 garlic cloves, minced

2 tablespoons tomato paste

1 cup fresh cilantro, chopped

1 cup green onions, thinly sliced

2 white onions, cut into thin strips

2 medium size red peppers, cut into thin strips

2 medium size green peppers, cut into thin strips

For the rice

6 cups water

2 cups long-grain rice

For Serving

Salt to taste

1 teaspoons oregano

4 cups good quality seafood stock

Freshly ground black pepper to taste

24 oz (680 g) of mixed seafood (such as calamari, shrimp, mussels, firm fish, octopus, crab meat)

Method

Make the sofrito by firstly heat the oil in a large, deep, heavy base cast iron skillet or Dutch oven over moderate to high heat. Add all the onions, garlic, red and green peppers, cilantro, and the bay leaf. Fry gently for 5-7 minutes or until the ingredients just start to soften a little. Add the Sazón Goya spice mix and the tomato paste and mix well. Cook for 3-4 minutes, remove the pan from the heat and set aside. Next, partly cook the rice by bringing 6 cups of water to bring a brisk boil. Add 2 cups of rice to the boiling water and cook for about 10-12 minutes, stirring frequently and set aside.
Remove 1 cup of sofrito and set aside for adding as a topping to the completed dish. Next re-heat the skillet containing the sofrito over moderate heat, add the rice, oregano, 4 cups of seafood stock. Season with salt and pepper to taste. Cook for 5-7 minutes. Then, add the seafood mix and cook stirring frequently for an additional 5 minutes. Serve the stew immediately, topped with 1 cup of reserved sofrito and an array of fresh herbs.

Russian Style Fish Soup with Potatoes and Carrots (Ukha)

Ingredients

• 4 cups water
• 3 bay leaves
• Salt (to taste)
• 10 black peppercorns
• 1/3 cup millet (optional)
• 1 medium onion, thinly sliced
• 4 cups good quality fish stock
• 2 medium carrots, thinly sliced
• 2 tablespoons rice bran or grape seed oil
• 3-4 medium-size potatoes, peeled and cubed
• 1 cup (packed) fresh dill, parsley, basil or coriander (for serving)
• 1/2 lb (250 g) salmon filet, or similar, cut into large bite-size cubes
• 1/2 lb (250 g) fresh cod filet, or similar, cut into large bite-size cubes

Method

Heat the oil in a heavy, deep pan or Dutch oven over moderate to high heat. Add the onions to the hot and stir-fry, stirring regularly until the onions start to soften and caramelize. Then, add the carrots until they just start to soften (about 4-5 extra minutes). Add the stock, potatoes, water, bay leaves, and black peppercorns. Season to taste with salt. Bring the mixture to a boil and then reduce the heat to create a gentle simmer. Cover the pan or Dutch oven and cook for 10 minutes. Then, add the millet, stir through, and simmer for an extra 13-15 minutes, until the potatoes and millet are just barely cooked. Then, gently slide the fish cubes into the mixture and simmer until the fish is barely cooked (1-3 minutes). Garnish the soup with fresh red chilli slices, chopped fresh dill, parsley or other fresh herbs in season, Serve hot with crusty bread.

Cape Malay Seafood Curry from South Africa

Ingredients

• 1 bay leaf
• 1 onion, diced
• 1 cup of water
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3 tomatoes, diced
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/2 teaspoons turmeric
• 1/4 teaspoon ground fennel
• 1 teaspoon ground coriander seeds
• 2 garlic cloves, peeled and crushed
• 1 teaspoon rice bran or grape seed oil
• large piece of fresh ginger, peeled and minced
• 1 lb (500 g) shrimp, peeled, deveined and shelled
• 1 teaspoon of your favorite, good quality curry powder
• 2 medium russet potatoes (or similar), peeled and diced
• 1 lb (500 g) firm white fish fillets (cod, haddock or similar)

Method

Cut the fish into 1 inch (25 mm) pieces and set aside. Heat the oil in a large, heavy, deep sauté pan or Dutch oven. Stir-fry the onion over moderate to high heat, until tender and golden brown in color, (about 4-5 minutes). Add the ginger and garlic and sauté for 1-2 minutes. Then, add the diced potatoes and tomatoes, all the seasoning ingredients (except the salt), and the water. Stir well to mix the spices through the mixture. Heat the pan to boiling and then lower the heat, cover the pan, and simmer the mixture for 15-20 minutes, until the potatoes are just tender. Then, add the salt and mix well. Next, add the prawns and fish and gently stir through the mixture. Simmer the mixture uncovered, stirring regularly, for 10 minutes, until the seafood is just cooked through. Top the curry with herbs, freshly ground black pepper and your choice of fresh herbs. Serve the curry over white rice.