Category Archives: Fish

Easy Spanish Fish Stew

Here’s an easy recipe for a very tasty Spanish carzuela or fish stew

First the sofrito – you will need roughly chopped onions, leeks, carrots, celery, fennel red pepper and plenty of garlic.

Then chop some chorizo into slices and slowly fry to release the oil.  Once cripsy remove the choriz and add the sofrito, leaving out the chopped garlic.

Slowly saute the vegetables until soft and cooked through and then add the garlic and cook for about another 5-10 minutes.  Then add a teaspoon of La Chinata Pimeton Paprika – I used hot but you can use smoked or sweet and cook again for another 5 minutes or so.

Then add approx 250ml of fish stock (I used half a knorr cube) and a carton of chopped tomatoes and garlic and slowly simmer until the sauce has thickened. Add half a tin on cannelini beans.

Add the white fish, I used coley and sword fish.

And simmer until the fish is nearly cooked.  Then add the prawns for a final couple of minutes until everything is cooked through.

Sprinkle over the fennel leaves and some freshly chopped basil and serve with crusty bread wiped over with garlic and a tomatoe to make pan con tomate. Add a big dollop or alli olli (garlic mayonese) and you have a delicious and easy Spanish Fish Stew.

Easy Sushi and Summer Rolls

GarysKitchen loves sushi and summer roles so I decided to have a go at making my own.

It was pretty easy.

I used a mix of king prawn, avocado, red pepper, carrot, cucumber and sushi rice, but you could use whatever you fancy.

I cooked the sushi rice and then left it to go cold.

I sliced the avocado, red pepper, carrots, cucumber into thin long slices.

First for the summer rolls. I used sushi rice as my filling instead of rice noodles but you basically warp up your ingredients in the rice paper and your done.

The sushi is the same but using nori and laying everything flat and then roll it up.

Once rolled, slice up into smaller rolls and then serve with your favourite dipping sauce.





sushi 1


summer rolls

sushi 2

Thai Green Monkfish and King Prawn Curry – Yin and Yang 阴阳

The secret of a great Thai curry is the Yin and the Yang.  Opposite forces attracting and working together.

In the case of Thai curries it is the very savoury (Fish Sauce) and the very sweet (Palm Sugar) coming together to give a unique flavour.

In addition to the Yin & Yang, you need a range spices to give the delicate flavours of Thailand.

Here is GarysKitchen recipe for a Thai Monkfish and King Prawn Curry.

Thai Green Curry Ingredients

Fish stock – about 300ml and from a knorr cube is fine

Onion – Sliced

Yellow Pepper – Sliced

Courgette – Sliced

Fresh Ginger-Finely sliced


Zest and Juice of one lime

Sliced green and red chilli’s

Sliced lemon grass

Sliced spring onion

Chopped fresh coriander and mint

Coconut cream

Fish sauce

Soy sauce

and I cheat by using a Green Thai Curry Paste

and of course Monkfish and Prawns

Monkfish & King Prawn

First gently fry the onions and pepper until soft and golden.  Then add the ginger, garlic, lemon grass and chilli and continue to cook until soft.

Frying gently

Add the Thai green curry paste and cook out for about 5 minutes on a low heat making sure you do not burn it.

When the kitchen is filled with Thai aromas, add the coconut cream (GarysKitchen used coconut cream, rather than coconut milk or creamed coconut but you could use either).  Bring the mixture to a gentle simmer and add some fish stock.  Again bring to a gentle simmer and now it is Yin and Yang time.

When the mixture is gently simmering away add 2 teaspoons of fish sauce, one teaspoon of dark soy sauce and 2 teaspoons of sugar (use palm sugar if you can but dark muscovado sugar will be fine) and give it a good stir and taste.

You should now be able to really taste the subtle Thai flavours that the fish sauce (Yin) and sugar (Yang) brings out.

Green Curry

Greener curry

Simmer the Green Curry mixture gently for about 20-30 minutes to reduce slightly and increase the flavours.

Then add your Monkfish and Prawns and cook gently for about 5-10 minutes until the monkfish is cooked.

Serve with Sticky Jasmine Rice.

Now unfortunately GarysKitchen Thai Green Monkfish and King Prawn Curry was so good that we had eaten half of it before realising that we hadn’t taken any photographs!

The Best Prawn Cocktail – Mashing Up a Classic

You can’t beat a 70’s classic Prawn Cocktail but sometimes you just want to mash it up a bit and make it your own.

I did the usual google search to find a recipe for the best prawn cocktail.  All the recipes were extolling the virtues of a classic prawn cocktail and were saying not to mess with it and stick to the classic of large prawns, shredded gem lettuce and marie rose sauce of ketchup, mayo and if they’re feeling really adventurous a dash of worcestershire!

I therefore decided to max the classic 70’s prawn cocktail and go for it with a combination of the best bits from a number of recipes.

First avocado – I love the prawn cocktail and avocado combo which is even more 70’s – chopped and a good squeeze of lemon juice to stop it discolouring.


Then pineapple – Yes really pineapple.  We used to go to a Chinese restaurant in Javea Spain called the Shanghai that used to include pineapple in their prawn cocktail and it was always a favourite so I added some fresh pineapple chunks.

Grapes – Why not, I’ve added some pineapple so thought a few grapes would be nice.

Chopped cucumber, sliced spring onion and chopped yellow pepper for a bit of crunch and texture and some chopped tomatoes for colour.

Here are my salad ingredients

Now to the Marie Rose Sauce.

A good dollop of your favourite brands of tomato sauce and an equal amount of mayonnaise and a dash of worcestershire sauce.  So that’s the classics sorted.

I then added a spoonful of garlic mayonnaise, a good pinch of La Chinata Paprika and good splash of Jack Daniels – Yes a splash of whiskey or brandy really makes a difference.

Here is my sauce before being mixed


and after a good mix

Now we’re ready to build.

In a glass (of course) alternate the salad, prawns and Marie Rose sauce to make a stacked prawn cocktail – the tackier it looks the better.

Here is GarysKitchen Prawn Cocktail




The Best Prawn Cocktail you will ever have – probably!


London 2012 – Super Saturday Giant Paella

Saturday August 4th saw the most Olympic medals up for grabs and was christened Super Saturday.

Take a look at some of the best moments from Super Saturday.

To celebrate Super Saturday, GarysKitchen cooked a giant paella and invited some of the family around to cheer on Team GB.

There are numerous recipes for paella some with fish, some with chicken some with rabbit and there are all sorts of do’s and don’ts and tips and tricks so GarysKitchen decided to make up his own recipes.

So here is GarysKitchen recipe for a Super Saturday Giant Paella.

Preparation is key to making a successful paella, you need to prepare everything before had so it is ready for cooking.

One giant Paellero pan – If you are into paella and Spanish cooking check out this brilliant ebay shop Paelleros Direct 

200 grams of spicy chorizo – thinly sliced

150 grams of lardons

2 medium Spanish onions chopped

3 garlic cloves chopped

1 red pepper chopped

172 teaspoon of thyme

1/2 teaspoon harrisa spice

a few strands of saffron

1/2 teaspoon of tumeric for colour

800ml of Spanish Paella rice – Calasparrra.  The rice is important so make sure you get good quality rice – Bomba Rice is authentic

1 teaspoon of sweet paprika – the old favourite of La Chinata paprika is the best

half a bottle of dry white wine

2 litres of good quality chicken stock – add the saffron and tumeric to the chicken stock early to impart flavour and colour

8 free range chicken thighs chopped in half

100 grams of peas

100 grams of giant butter beans – Judias Gigantes

4 large tomatoes de-seeded and chopped

good olive oil

2 small squid cleaned and sliced

Mixed seafood including mussels, prawns, monk fish

Large langostines

lemons and chopped parsley

So after a lot of chopping and preparation you are ready to cook your paella

GarysKitchen decided to cook the Giant Paella over charcoal on a barbecue so had to make sure the coals were white hot before first browning the chicken thighs.

After they are nicely brown remove them and add the sliced chorizo and lardons.  Fry until the fat renders out and they start to go crispy.

Now it starts to smell wonderful and you get a lovely orange fat from the chorizo to cook your Sofrito.

A Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised incooking oil for 15–30 minutes and is the key to a great paella.

So my Sofrito was chopped sweet onions, red pepper, garlic, tomatoes, thyme, harrisa spice and paprika – cook slowly for about 15 minutes until the onion is clear – be careful not to burn it.

The smell was getting even better now….

Add the browned chicken thighs and the rice and cook slowly until all the rice is coated in the lovely orange fat and is glossy and starting to go clear – about 10 minutes.


Now add the wine and cook out until it has disappeared and all the flavour has gone into the rice.

Then add the chicken stock and stir into the rice – This is the last time you will stir it as you want to get the lovely burnt bits around the side.

Then slowly cook out the liquid and check the rice


You can add more chicken stock if you need to and about 15 minutes before it is ready add the peas and butter beans. Then add the seafood – give it a gently stir to combine and add the Langostines to the top and close the lid of the barbecue for the last 10 minutes or so – or until all the stock has reduced, the paella is bubbling nicely and browning around the edges.

Remove the lid, add the lemon wedges, some sliced red pepper and chopped parsley and serve.




Serve with a simple mixed salad and pan con tomate and wash down with Sangria – Fantastic.

And not only did the Paella go down well – Team GB won three medals in the Athletics congratulations to Jessica Ennis, Mo Farah and Greg Rutherford:






A Fishy Business

This week I have mostly been eating fish…..

So thought I’d try something a bit different with these Thai Trout Parcels.

OK first to the Thai stuffing:

Finely chop 3 spring onions

Grate a clove of garlic and a piece of ginger

and gently fry until softened and clear

At the end chuck in some spinach and cook until softened.  Put into a colander to drain and cool.

I then used some dried Shitake Mushrooms by first rehydrating them and finely chopping them and frying them gently in butter. After all this they were rubbery – Thank You Very much – and I combined them into the stuffing mix.

Add a large bunch of chopped coriander, grated lime zest and squeeze half a lime juice into the stuffing mix and leave to cool.

Now to the trout….

Skin a large fillet and cut in half length ways

Put your cooled stuffing along and roll up – swiss roll stylee.

Now get some large lettuce leaves and pour some boiling over them, quickly putting them into cold water so you end up with very flexible lettuce leaves to create your parcels.

Wrap your rolled trout up into little parcels, over lapping the lettuce to ensure they´re covered and then steam for approximately 10 minutes.

And you have some delicate and wonderfully tasting Thai Trout Parcels.