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 Swordfish steaks with chermoula recipe | delicious. magazine
swordfish, hake, olive oil, oil, saffron, paprika, mint, coriander leaf, red chili, cumin, lemon, potato, garlic, tuna, halibut
Mix together all the chermoula ingredients except the herbs in a small bowl. Spoon some of this over the swordfish, and brush over well. Cover and chill for 30 minutes. If using a charcoal barbecue, ...
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|  Fish Potjie | Recipes Wiki | Fandom
tomato paste, hake, sunflower oil, oregano, green chili, bay leaf, onion, garlic, sweet pepper, mussel, tuna, salt, white wine, beer/lager, lemon juice
Potjiekos - cooking food in a three-legged cast-iron pot suspended over the coals - has been a South African tradition since the days when travellers ventured into the unexplored interior of the count...
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 Caldeirada (Portuguese monster fish stew) recipe - BBC Food
cockles, monkfish, tomato paste, swordfish, green pepper, hake, olive oil, saffron, pepper, peppercorn, parsley, coriander leaf, bay leaf, potato, onion, garlic, tomato, squid, mussel, clam, prawn, tuna, mackerel, haddock, bass, fish, white wine, water
Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the ...
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|  Mini fishcakes with dijon caper mayonnaise
hake, oil, pepper, parsley, coriander seed, caper, lemon, shallot, tuna, eggs, mustard, salt, mayonnaise, bread crumbs
1) Prepare the Dijon caper mayonnaise by mixing all the ingredients together until smooth. Refrigerate until ready to use. 2) In a large bowl, mix together hake, 20g of bread crumbs, 15g parsley, mayo...
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