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Any pescatarians about?

(9 Posts)
Wafflehouse Mon 17-Feb-20 15:10:24

Over the last year I’ve been trying to get the whole family to eat more fish, just because it was something we weren’t eating a lot of. More recently I’ve been eating less meat because I don’t really like it, and over the last couple of weeks I haven’t had any at all and don’t miss it. I don’t want to go vegetarian as I like fish and seafood but I do have a few vegetarian meals throughout the week.

I’m happy to keep on this way but don’t have a huge amount of ideas for fish recipes. I like tuna steaks but don’t buy them often because other than searing them I don’t know what to do them, mackerel, any white fish and seafood. I’ve tried a few times with salmon and trout but just don’t like them.

Does anyone have any recipes I can try out or any favourite types of fish that I can give a go? I’ve done the usual stuff like fish pie, pan fried fish, paella, mackerel warm and cold in salads, poke bowls with seared tuna, fish tacos but running out of ideas to keep it interesting.

Any suggestions?

OP’s posts: |
Ricekrispie22 Mon 17-Feb-20 15:30:58

Mary Berry’s seafood lasagne is delish.
Prawn stir fry
Fish cakes
Tuna burgers
Thai fish curry
Prawn curry
Lemony prawn and pea pasta
Tuna balls and spaghetti
Seafood chowder
Smoked haddock and leek risotto
Crab linguine
Moroccan fish stew

Otherpeoplesteens Mon 17-Feb-20 15:31:27

What kind of fish do you have access too? I'm a big fish-eater but constantly frustrated by the limited choice (and the prices) in British supermarkets and going to a wet fish market is not a particularly practical option.

Whole fish such as sea bass, sea bream, golden bream (dorada), horse mackerel, mackerel, and larger sardines all work well barbecued or grilled but they are now quite difficult to find since Tesco led the way in closing down its fish counters.

Cubed monkfish doesn't really break up when cooking so works well either in stews or wrapped in parma ham and grilled but again is quite difficult to find.

We take a lot of inspiration from Portuguese cuisine so have a lot of bacalhau (salt cod) dishes - an acquired taste, admittedly - but a lump of ordinary cod roasted with sliced onions and garlic all drowned in olive oil is a regular here, as is caldeirada, a fish and seafood stew.

Moqueca (Brazilian fish stew) is a good home for a variety of fish whether white or tuna/swordfish. Ditto bouillabaisse. Google these and just see where the internet takes you.

thenightsky Mon 17-Feb-20 15:38:55

We eat fish, but no meat. Some of the best recipes I've found are on the BBC good food website.

AliasGrape Mon 17-Feb-20 15:52:21

Yes, I’m a bit of a reluctant pescatarian in that I really want to aim for being a vegetarian and this was the year I was definitely going to cut out the fish but then I got pregnant and it hasn’t happened (I know I could if I really wanted to but right now it’s not happening).

Some obvious/ easy stuff first of all:
- Fish pie - I like a mix of cod and salmon, but any fish will do, poach in milk, use the milk to make a parsley sauce, pour over the fish in a pie dish and top with mashed potato. There are fancier recipes out there but I like it simple!
- Steam fish fillets in foil or paper parcels with whatever you think will be nice! I like salmon again, or trout, with finely chopped spring onion, some sliced peppers, soy, lime juice and coriander - serve it with stir fry veg and noodles

Fresh tuna steaks are best just seared I think, but I sometimes use the frozen ones in pasta dishes, something like this (but not exactly this as I tend to freestyle a bit and make it up!)

Fish curry - so many different nice ones to try. I tend to soften some onions, garlic, veg etc, stir in curry paste and cook off a bit, then in with a tin of tomatoes and tin of coconut milk and cook till it forms a rich sauce, then cook the fish in that. But there’s plenty of proper recipes to try, I like this

AliasGrape Mon 17-Feb-20 15:57:59

This is nice too

I’m not big on prawns but do love scallops and often do those in garlic and parsley butter then stir through spaghetti. Crab linguine is really good too as a pp suggested.

I’m not a monkfish fan myself but a lot of people like it for its firmer, more meaty texture.

thenightsky Mon 17-Feb-20 16:51:47

These are my tried and tested favourites and all pretty easy too. I leave out the truffle oil in that last one as I don't really like the smell.

Wafflehouse Wed 19-Feb-20 11:10:56

Thank you so much, some lovely sounding recipes on here. I really like the sound of the scallops in spaghetti, I have done scallops before but just pan fried and then alongside other bits rather than as a main part of a meal. I think that’s where I’ve had problems, I always see the fish as a separate thing, I’ve never just cooked a piece of meat and given it sides it’s always incorporated with all the other elements but that is what I do with fish and it’s getting used to looking at it differently. A good fish curry sounds good too.

Otherpeoplesteens availability is the problem, I’ve only been looking in supermarkets and it’s pretty uninspiring, just the usual cod, haddock and sea bass if you’re lucky. Embarrassingly I found out yesterday that there is a fishmonger near me. It’s hidden away off the main shopping part of town so I’ve never seen it, I’ve lived here 13 years blush, I’ll make a point of going in this week hopefully it’ll make me a bit more adventurous.

OP’s posts: |
Otherpeoplesteens Thu 20-Feb-20 08:58:52

Waffle at least you have a fishmonger. I live on the outskirts of Manchester within walking distance of the largest Tesco in England, an M&S Food Hall and an Aldi and yet if I want to buy a whole fish with its head on or anything that doesn't come in a plastic tray I have to drive for 20-30 minutes.

I meant to say before, if you like tuna steaks but find them boring just seared, try adding a sauce. I make a Portuguese cebolada to cover tuna steaks with. There are various recipes online but I fry onions and garlic in olive oil, add paprika, then add about 250ml of vegetable or fish stock, same amount of white wine, then let it reduce down for about half an hour to a thick sauce.

Or, use seared tuna steaks to top a niçoise salad. Swordfish works well too.

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