fish

Ingredients

Sea bass with pistachios pine nuts and sun dried tomatoes

Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato crumb, and serve with discs of golden potatoes in this recipe from Italy-based food writer Amber Guinness.

Ingredients

Brodetto Italian fisherman stew

A properly authentic brodetto (Italian fish stew) from Ancone, in Le Marche, contains an unfeasible 13 types of fish and shellfish to symbolise Jesus and his disciples. Typically it was a mix of whatever the fishermen couldn’t sell. This makes a true brodetto a rather expensive affair today. We’ve kept it simpler with white fish, mussels and langoustines, but you can go all out and add as many (or as few) fish and shellfish as you like – the flavoursome tomato, fennel and saffron broth is the real star of the show.

Ingredients

Pesce allacqua pazza fish cooked in crazy water

This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish. The bream simmers in a delicious tomato, garlic and chilli broth, gently steaming until it’s cooked to perfection. A quick, easy and affordable way to transport yourself to the Amalfi Coast.

Ingredients

Vietnamese rice paper pizzas with eggs, spinach and sardines

Rice paper pizzas are a popular street food dish in Vietnam. Food writer Uyen Luu shares her version, loaded up with eggs, sardines and spinach and drizzled with a punchy garlic butter.

Ingredients

Salmon and avocado summer rolls

Food writer Uyen Luu shares her recipe for salmon and avocado summer rolls. These addictive Vietnamese rice paper rolls are stuffed with salmon, avo and fresh herbs, and served with a fiery peanut sauce for dipping.

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Grilled sardines with courgette and red pepper salsa

Feel the sunshine with this simple Med-inspired dish. All it needs is fresh crusty bread to mop up the juices.

Ingredients

Fish and chips with no-waste shell curry sauce

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

Ingredients

Fish scrap croquettes

These herby croquettes filled with fluffy mashed potato and surrounded by a crisp breadcrumb coating are the perfect vehicle for any scraps of fish you have left over from trimming fillets or filleting whole fish. You could also use leftover cooked fish. However you make them, they’re just the thing to serve with a chilled glass of white in the garden with friends.

Ingredients

No waste spicy tomato fish stew

Soul-nourishing, spicy and tangy, this stew has a smooth, creamy broth base with chunks of tomato and fish. Like the classic French recipe, bouillabaisse, it uses all of the fish to bring depth of flavour, with the fillets added at the end.

Ingredients

Orzo russian salad with tuna

Although russian salad is usually made with potatoes, this version uses orzo to create a delicious pasta side dish. It also has a warm Spanish flavour with tuna, boiled eggs, olives and roasted red pepper.

Ingredients

Tunisian style chopped tuna salad

A popular salad across Tunisia, this has as many variations as there are cooks making it. Our tuna chopped salad is fresh, healthy and ready in just 15 minutes – 10 if you’re a fast chopper!

Ingredients

Braised lettuce with trout peas and mint

This one-pot dinner sings of early summer and is ready in just 20 minutes. If you’ve never braised lettuce before, you’re in for a treat. The layers of leaves soak up the cooking juices, resulting in something mightily flavourful.

Ingredients

Pollock red pepper and olive stew

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

Ingredients

Baked hake with green rice

Brush hake fillets with a slick of punchy harissa, then serve the flaky white fish on top of herby green rice with onions and peppers. A healthy, low-effort dinner.

Ingredients

Smoked mackerel toasties

Meaty smoked mackerel can stand up to bold flavours, making it the perfect sandwich filler. Try it in these quick toasties with melty cheese, zingy capers and the fresh crunch of pepper and cucumber. They’re filling enough for a weeknight dinner, or make an extra-special lunch.

Ingredients

Trout spring onion and wild garlic quiche

Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.

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