Fish are fantastic ! So nutritional. Eating fish and shell fish regularly is beneficial for our eye sight, joints and heart. Fish contain amazing omega 3 oils and not only do these oils help protect the the skin from harmful UV rays but they boost brain power too. Studies have proven over time that people who eat fish regularly are less likely to suffer from Depression and Dementia plus aids concentration.
I have made for our family dinner a simple yet great tasting chowder minus any cream. This is light easy and super healthy to make for and level of skill.
Cod and Tomato Chowder
- tbsp Olive oil
- salt and pepper
- few dashes of Hot sauce (optional)
- 2 medium onions sliced and chopped
- 2 celery sticks trimmed and roughly chopped
- 2 large carrots peeled and roughly chopped the same size as above
- 2 large waxy potatoes (400g approx) peeled and roughly chopped
- 1 yellow pepper deseeded and roughly chopped
- Few sprigs of fresh time. You can use 1 tbsp of dried thyme
- 1 bay leaf
- 400g of tinned plum tomatoes
- 1 handful of fresh baby plum tomato’s chopped in half
- small handful of Kale chopped
- 1 handful of peas/chopped green beans/Endame beans
- 500ml of fish or chicken stock.
- Chopped parsley.
- min 500g of white fish this time i used Pouting but normally cod/monk fish are fab. How about making it with Ling/ river cobbler ? keep in mind the meatiness of the fish for cooking.
Heat the oil in a deep pan. Add the onions, celery and the seasoning cook stirring slowly over a medium for about 6-8 minutes. the vegetables should be starting to soften. Add the carrots/potatoes/ pepper along with the herbs. Saute for 5 mins and they will take on a little color.
Add the tomatoes to the pan and pour in the stock plus add the fresh tomatoes. Cover and simmer on low for 10 minutes. Next add the green vegetables and hot sauce, check the seasoning
In a separate dish season your fish and them on top of the vegetables . Cover the pan and this allows the fish to steam. After about 5 minutes gently push the fish into the mixture this will break it in to chunks.
Ladle in to large bowls and garnish with the chopped parsley.
I made my mom a different dish with her favorite fish … rainbow trout in a parcel.
This was really good for beginners as it only had a few steps but it tasted great.
I took a rainbow trout and washed it and made sure the inside was nice and clean. This next part is totally customizable to your taste . . I made sure I seasoned the fish first with salt and pepper then I layered the filling inside. This time I used lemon slices and fresh basil leaves with a final sprinkling of finely chopped fresh parsley. I scattered baby plum tomatoes around for the little burst of sweetness. I wrapped in grease proof paper and baked at 140 for 25 mins
Kippers are extremely popular in the Isle of Man. Maybe due to the fact that they have beautiful rich waters surrounding the island. Moore’s Traditional kippers factory is located in Peel. They have been curing in the traditional way since 1882.
After a recent visit to the Moore’s Smokehouse ive learned a little about the process
First the Herring are passed through the splitting machine . this step measures washes splits and guts each fish . Then each fish is brined for 10 minutes to ensure the unique flavor freshness is locked in.
Then come the essential part of the process the fish are oak smoked for 6-12 hours. Then they are ready for sale.
It’s as simple as that no nasties no artificial preservatives or flavour enhancers!
These can be ordered by post . They also smoke bacon, salmon crab and scallops http://www.manxkippers.com/buy-seafood
Sustainability… HOT TOPIC
- What this means for the consumer. In simple terms seafood is sustainable if it comes from a process without reducing a particular species ability to survive and maintain its population with adversely impacting on another species by removing their food source from the food chain. This can happen by over fishing or by trawling or using methods without moderation. Even down to the type of indiscriminate nets
- Catching fish using those methods can result a faster catch haul which leaves fewer fish left so repopulate and over a slower period of time. Floating fish factories can process over 100 tonnes of cod an hour and they work 24 hours!
What can we do?
- Our choices fuel the process, shop wisely ask our fishmonger questions. Perhaps choose a more sustainable fish, I chose Pollock for one of the recipes above instead of cod. Fish is a well known source of protein and yet people are not as bothered about the consequences of irresponsible fishing. In some cases we are at dangerous levels. We are running the risk of removing entire links out of the oceans food chain.
- 50% of fish that is being caught is being thrown back DEAD! this is again down to they way it is being fished, bycatch and down to customer demand and EU laws
- Some research has shown that on average 20% of what is caught for the US is thrown away resulting in 2 BILLION pounds of waste! This has to stop.
If you would like to read more or need extra help in making your fish decisions read more here http://www.fishfight.net/index.html