Category Archives: Fish and Seafood

Fideuá – Spanish Seafood noodle dish similar to Paella

Fideuá, is a Spanish dish very similar to Paella but uses “fideos” which is a tiny pasta (it looks like thin spaghetti cut into one inch pieces), instead of rice.

Fresh fish, squid, prawns, tomatoes, noodles all cooked together in a good home made fish stock.

Fideuá is similar to paella, mostly because it is cooked in a Paellera which is the large pan used for Paellas and Fideuás. You can buy them online, using a regular frying pan will only work if you are cooking for two people at the most, since the rice or the noodles need to be in a thin layer to get the perfect texture.

The best way to cook paella is outside on an open fire. But I make it on the stove all the time, when I’m using my 4 person paella pan. For larger amounts I cook it outside.

Serves : 4
INGREDIENTS:

  • 6 tablespoon of extra virgin olive oil (for cooking)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 gr. Cleaned Squid, cut into pieces
  • 400 gr. Firm fish, Halibut, Monkfish , Seabass….
  • 4-8 large Shrimp (optional)
  • 400 gr. Fideos nr. 4, or thin spaghetti broken into one inch pieces
  • ¼ cup canned tomato sauce (tomate frito)
  • 2 tsp. smoked paprika (Pimentón de la vera)
  • A pinch of saffron
  • 4 cups (good quality) fish stock, preferable home made
  • Salt to taste
  • Aioli to serve
  • Lemon wedges to serve
  • Parsley to serve
  • Lot’s of Sangria to serve (optional)

INSTRUCTIONS:

First bring your stock to a simmer and have a ladle ready.
Have your onion chopped, garlic chopped, fish cut into large-ish pieces and squid cut into bite size pieces too.
Everything happens rather quickly so have everything portioned out, a little bowl with your paprika powder, the tomato sauce etc…
Heat the Paellera, (the paella pan) on medium high heat. Add the olive oil, and add the onion and stir for a few minutes until it starts to color slightly, add the garlic and stir for one more minute. Add the squid, and fry for a minute or two, add the fish and stir around carefully for another few minutes.
Now add the paprika powder, stirring all the time but and add the tomato sauce and Saffron.
Now add the the noodles , making sure to coat all of them in the oil and sauce, add about half of the hot stock, adding more as needed. If you need more liquid, add hot water.
Cook on high heat for about 10 minutes, lower the temperature and taste the liquid to see if you need to add more salt. Cook for another ten to fifteen minutes until the noodles are cooked. There should still be some liquid in the pan and the noodles will have stuck to the bottom of the pan in the middle and is considered the best part. Enjoy!
Serve straight away with Aioli and lemon.

Creamy Seafood and Gnocchi Bake

Creamy Seafood and Gnocchi Bake

Effortless comfort food, perfect for warmer days. Light and very easy to make.
The great thing about this little casserole is that you can add any type of seafood you fancy, as long as it is firm and more or less cut in the same size.
I used Cod, Tilapia, Shrimp and fresh Tuna. And with fresh Tuna, I mean fresh from the freezer (LOL), not from a can. Although that would probably work too.
For the vegetable medley, I used the classic leek, carrot and peas combo, because I always have them in de fridge/freezer. That goes for Gnocchi too.
I think it took me maybe five to ten minutes to prepare this dish, chopping the carrots into cubes was the “hardest” part, so effort level 0.5
You make a béchamel sauce with herbs, mean-while boil some carrots, peas, leeks and Gnocchi.
Cut the fish and assemble. A little cheese on top and voilà, all done.

Prep time : 5-10 min
Cooking time : 20 min
Serves : 4
Square / round pan / baking dish

INGREDIENTS:

• 500 gr. / 16 oz. mixed seafood and firm fish* see note below
• 2 cups chopped fresh or frozen vegetables, carrot cubes, leeks, peas, celery, corn, onion…
• 1 pack Gnocchi
• 3 tbsp. butter
• 2 tbsp. flour
• 250 ml. / 1 cup milk
• 1 glass of dry white wine
• Dash Worcestershire sauce
• White pepper to taste
• 1 stock cube, chicken or fish
• Chopped fresh herbs, parsley, chives, dill
• ½ cup grated cheese

METHOD:

Bring a pan of water to the boil and season with plenty of salt. Have your chopped carrots and vegetables ready.
Meanwhile heat up a small sauce pan and melt the butter, add the flour and stir to cook for a minute. Gradually (slowly) add the milk, whisking constantly to avoid lumps. As soon as it’s creamy add all the milk, stock cube, white wine, Worcestershire sauce and white pepper. Let it cook slowly for five minutes then remove from the heat and let cool a bit.
Pre heat the oven to 200 C / 400 F.
Throw the veggies into the pot of boiling water, as soon as the water boils again add the Gnocchi as well. Cook until they float, about three minutes. Remove from heat and drain everything very well, let cool slightly. Prepare baking dish, spread a little butter in the bottom of the casserole dish.
Cut the fish into 2.5cm/1 inch cubes and place together with the gnocchi and vegetable into the casserole dish. Stir the fresh herbs through the creamy béchamel sauce and pour over the casserole, sprinkle over the cheese and place in the middle of the oven. Bake for 20 minutes.

Enjoy!
*NOTE: firm fish/seafood are Hake, Cod, Tilapia, Swordfish, Tuna, Sea bass, Shrimp, Lobster, Salmon…


If you make these Creamy Seafood and Gnocchi Bake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Fiery Garlic and Honey Shrimp.

Spicy, garlicky, sweet, sticky skillet shrimp with fresh lime and baby Basil. This recipe is so good and super easy, it just take 10 minutes to make!

Hopefully you already have a pack of Shrimp in the freezer, and otherwise add it to your shopping list so you can make this delicious recipe this week. Having Shrimp in the freezer is probably one of the best ingredients to have on hand for a super fast last minute dinner. You can make so much with just a bag of Shrimp…
From Tacos to Paella, and from Curry to Sandwiches, the possibilities are endless. They cook in no-time and everybody loves Shrimp. All good reasons to have a good supply in your freezer. However when I’m in a hurry or just in the mood for Shrimp, I turn to this recipe, Fiery, Garlicky Shrimp!
I have made this recipe for two as a main course, but you can simply double as needed. Serve with plenty of French bread to mop up the juices.

This recipe comes together very quickly, so have all your ingredients ready before you start cooking.

The tiny basil I happened to find at the market, it looked so cute and it is really sweet (and pretty). So if you can find it, great. But if not regular basil is fine too.

Serves: 2 as a main or 4 as a starter
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
________________________________________

INGREDIENTS:

• 1 lb. shrimp (I leave the shell on)*
• 2 tbsp. olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1 – 1 1/2 tsp. Sambal Oelek
• 1 tbsp. honey
• juice of half a lime
• a sprinkle of salt
• 1 small glass dry white wine
• 2 tbsp. cold unsalted butter, cut into small cubes
• a small handful of baby basil and lime/lemon wedges to serve


METHOD:

  1. Rinse the shrimp with cold water. Pat dry with kitchen paper and set aside.
  2. Heat up a skillet (cast-iron preferred), add the olive oil. When very hot add the shrimp and leave for two minutes without moving until you see the pink color coming thru.
  3. Now turn them over and add the garlic slices and the Sambal. Leave for a minute and then toss the shrimp around by shaking the pan and flipping the shrimp if you can otherwise use a spoon.
  4. Add the honey and then the lime juice and white wine and stir around to cover.
  5. Finely add the sweet tiny basil and add the cold butter to bind the sauce.
  6. Garnish with more baby basil and serve immediately with lime/lemon wedges.

*I leave the shell on because they add so much flavor and we love peeling them and eating with our hands, but if you prefer peeled shrimp, that’s fine too.

Enjoy!

Easy Unicorn Sushi

How pretty are these Unicorn Sushi? All these beautiful pastel colors are made using only pure natural vegetable and fruit powders. It’s so much fun to make too!
The first thing you do is make the Sushi rice, then divide into smaller portions to color as your heart desires. In this recipe I have only used two colors to keep things “easy”, but you can go all out and use as many colors as you like.

The colors you can use are;

• Beet powder for red
• Turmeric for yellow
• Spirulina for green and blue
• Pitaya for pink
• Poppy seeds for an adorable speckled sushi.
• Pitaya plus blue spirulina = lilac/purple
• Beet plus Turmeric = orange
• Charcoal for grey or back

I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.

cooking time 20 minutes
prep time 20 minutes
serves 4

INGREDIENTS:

• 2 cups Sushi Rice
• 2 tbsp. rice vinegar
• 1 tsp. Salt
• 2 tbsp. Sugar
• 2 medium Carrots grated
• 1 Cucumber
• 1 avocado
• 1 small beet grated
• 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)/ sub with Tofu for vegans.
• 4-5 tbsp. Mayonnaise
• 8 Nori sheets
• 1 tsp. Spirulina, use more as desired
• 1 tsp. Beet powder, use more as desires

a squeeze of lemon juice for brightening up the colors

METHOD:

1. Start by cooking the sushi rice according to the package instructions.
2. Mix the sushi vinegar, sugar and salt, stir to dissolve.
3. Mix through the cooked warm rice.
4. Let cool completely.
5. Mix your powder of choice with a few drops of water in a small bowl.
6. Divide rice in two and color each one with the powder blends.
7. Add more powder depending on how intense you want the color.
8. Peel the cucumber and cut into long strips, discarding the seeds.
9. Peel the avocado and cut into strips.
10. Mix the tuna with the mayonnaise and set aside. Leave out for vegans or sub with tofu.
11. Place a sheet of Nori on a bamboo rolling mat.
12. Place a few tablespoons of blue rice on the Nori sheet and then some pink rice.
13. Place the filling of choice over the length of the rice.
14. Roll up tight, brush the outer edge of the Nori sheet with a tiny bit of water to seal the roll.
15. Place the finished rolls on a plate covered with cling film until ready to use.
16. When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
17. Serve with wasabi and soy sauce.

Enjoy!