Recipe Book

Contents
Foreword 3

Seafish Ambassadors 4

Homemade Fishcakes with Tartare Sauce 6

Smoked Haddock Kedgeree

with Poached Eggs 8

Mussels Two Ways

(Asian Style/ Classic Creamy Cider) 10

Fish Curry with Chana Dal 12

Cod Burgers with Herb Mayonnaise 14

Scallops with Pesto and Parma Ham 16

Mexican Style Fish Tacos 18

Crab Cocktail with Sun-Dried Tomatoes

and Toasted Sourdough 20

Spiced Seafood Tagine with Cous Cous 22

Indian Street Food Fish Koftas

with Flatbreads 24

Mackerel Fillet with Watermelon

and Pickled Vegetable Salad 26

Seafood Pizza on the Barbecue 28

About Seafish 31
Foreword
We know that seafood is the way forward, Whether you’re cooking with your kids,
with fish and seafood producers in the UK hosting a dinner party for your friends,
offering choice and flavour for a wide range or you’re just looking for something a bit
of tastes and skill levels. This recipe booklet different for your mid-week dinner – these
aims to showcase a range of seafood recipes focus on the great taste of fish
options, with simple, tasty and modern dishes and seafood.
that anyone can create at home.
We love to celebrate the incredible seafood
From traditional family favourites, to modern that is available across the country and we
classics – we have brought together our hope you enjoy cooking these recipes.
knowledge and expertise to create twelve
easy to cook, healthy and wholesome recipes. From The Seafish Ambassadors

Photography by Steve Lee,

Steve Lee Studios, London.
www.steveleestudios.co.uk

Seafish Recipe Book 3

Seafish Ambassadors
As a team of seafood chefs, we have been brought together for our complimentary culinary
styles, as well as our innovation and commitment to showcasing the very best dishes that
can be cooked with easy to prepare seafood produce.

Ben Bartlett:
Professional Chef, Author, Lecturer,
Consultant & Food Judge

Ben is president of the British BBQ Association and competes

across the globe. As one of the UK’s foremost chefs, he was
awarded the title of Britain’s Best BBQ’er and is Master Craftsman
of the Craft Guild of Chefs. Ben currently heads up the culinary
judging panel of the UK Young Seafood Chef of the Year and also
judges as part of the National Fish and Chip Awards. Involved
in a variety of Seafish campaigns, Ben is adept in promoting
seafood consumption through live cookery demonstrations and
educational projects.

Rachel Green:
Professional Chef, Writer, Campaigner & TV Chef

Rachel Green is an award winning chef, food writer and

presenter regularly hosting events on the food festival
circuit. Known for producing exquisite dishes in lively and
interactive cookery demonstrations. Rachel has appeared
at Countryfile Live, The Game Fair, East Midlands Food and
Drink Festivals and Good Food Live. Rachel also judges for
the Great Taste Awards and has cooked for Her Majesty the
Queen and HRH Prince Charles.

4 Seafish Recipe Book

 Ady Delaney:
Professional Chef, Nutritionist,
Judge & Cookery Consultant

Ady has run his own food and nutrition consultancy for over ten
years – working on projects with nursery school groups and
other educational campaigns around seafood sustainability and
basic cookery skills. Ady has also worked as a chef at major
events such as the Commonwealth Games, Olympic Games,
Chelsea Flower Show and Edinburgh Castle.

Rob Green:
Professional Chef, Consultant,
Award Winning Restaurant Owner & Judge

Rob has been a chef for over thirty years, with experience in
restaurants across the UK and is now based in North Yorkshire.
An award winning seafood chef, Rob was the owner of Green’s of
Whitby for over fifteen years in which time he was awarded the
title of Seafood Chef of the Year.

Rob supports seafish through competition judging, and live

cookery demonstrations at national and regional food and drink
events. Rob has appeared on various television programmes, and
has written for cookery books such as Taste of the North East.

Seafish Recipe Book 5

 by Ady Delaney

Homemade Fish Cakes

with Tartare Sauce
Traditional and very easy to prepare, these fish cakes are a great
recipe to bring the family together. Fresh, comforting and simple –
this recipe is a timeless classic.

Prep time Alternative species Difficulty

20 Minutes Haddock, Coley or Smoked Mackerel 1/5

Serves 6
Ingredients Method
For the tartare sauce 1 Chop the capers and gherkins and mix
together all the ingredients for the tartare
• 2 tbsp. of capers sauce, adding lemon to taste and set
• 2 tbsp. of gherkins aside in the fridge.
• 1 handful of fresh parsley 2 Place the cod and milk into a pan and
• 150ml of mayonnaise simmer for 10-15 minutes.
• Lemon to taste 3 Leave to cool and drain off the milk.
4 Make the mashed potato, add the butter
For the fish cakes and cream then set aside in the fridge.
5 Combine the cod, chopped parsley, salt
• 500g of fresh cod
and pepper and mashed potato in a large
• 200ml of milk bowl.
• Handful of chopped parsley
6 Leave to chill in the fridge until the mixture
• 300g of mashed potato has become firm enough to form fish cakes.
• 100g butter
7 Place the flour, eggs and breadcrumbs
• 125ml cream into bowls for coating the fish cakes.
• Salt and pepper
8 Shape the fishcakes by lightly pressing the
mix between your hands. The fishcakes
For the breadcrumbs should fit comfortably in the palm of your
hand.
• 3 eggs, whisked
9 Lightly dust with flour, then dip in the egg
• 200g panko breadcrumbs and cover in the breadcrumbs.
• 200g flour
10 Lightly fry in a hot pan on a medium heat
until golden, turning frequently.

6 Seafish Recipe Book

Seafish Recipe Book 7
 by Rachel Green

Smoked Haddock Kedgeree

with Poached Eggs
Perfect for a lazy mornings and guaranteed to spice up your normal
breakfast, this smoked haddock dish is punchy and colourful, richly
spiced with cardamom and perfectly matched with poached eggs and
mango chutney.

Alternative species
Prep time Difficulty
Kippers, Herring, Cod
30 Minutes 2/5
or any smoked fish

Serves 4
Ingredients Method
• 500g smoked haddock 1 Put the haddock, skin-side up, in a shallow
• Fish stock/boiling milk pan over a low heat and cover with the fish
• 1 bay leaf stock or milk, bay leaf and a whole onion.
• 2 large onions, 1 finely chopped 2 Allow to sit for 10 minutes, remove from
• 100g butter the liquid and, when cool enough to
handle, remove the skin and break into
• 1 tbsp. olive oil
large flakes.
• 1 large onion, finely chopped
3 Melt the butter in a large frying pan over
• 1 green chilli, deseeded and finely chopped
a low heat with the olive oil and add the
• 2 cardamom pods, crushed chopped onion. Fry gently until softened
• 1 tsp. turmeric then stir in the chilli, cardamom pods,
• 1 tsp. mustard seeds turmeric, mustard seeds and curry
• 1 tbsp. curry powder powder.
• 350g basmati rice, cooked 4 Cook for 3 more minutes then add the rice,
• 75ml double cream fish flakes and cream and heat through.
• Sea salt flakes Season with salt and freshly ground black
• Freshly ground black pepper pepper to taste.
• A small handful of chives, chopped 5 Fold in the chives, coriander and finally the
• A small handful of coriander, chopped egg halves and serve immediately with
• 4 hard-boiled eggs, peeled and cut into halves the lemon wedges and coriander leaves
scattered over.
• Lemon wedges, to serve
• Coriander leaves, to serve

8 Seafish Recipe Book

Seafish Recipe Book 9
 by Ady Delaney

Mussels Two Ways

Mussels are a fresh and tasty seafood choice, with wide availability
across the country. We’ve chosen two different but delicious flavours
to give everyone a taste of a classic dish.

Prep time Difficulty Method

15 Minutes 1/5
Prepare the Mussels
Serves 4 • Remove any barnacles and pull away the
beard from the mussels.
Ingredients • Discard any damaged or open mussels.

For Asian Style For Asian Style

• 2kg fresh mussels, (clean, de-bearded) 1 Melt the butter in a large pan with a lid.
• 50g butter 2 Add the garlic, lemongrass and chopped
• 1 pint of fish stock coriander stalks.
• 2 large onions, finely chopped 3 Add coconut milk and Thai curry paste
mix well and bring to the boil.
• 3 gloves of garlic, finely chopped
• Handful of chopped coriander 4 Add the cleaned mussels.
• 2/4 coriander stalks, finely chopped 5 Put the lid on and turn up heat to steam
mussels for five minutes.
• 1 tin of coconut milk
• 1 tsp. of green Thai curry paste 6 Serve mussels into bowls.
• 2 stalks lemongrass & 2/3 lime leaves 7 Discard any un-opened mussels.
8 Add chopped coriander to sauce.
9 Pour over sauce and serve.
For Creamy Cider
• 2kg fresh mussels (clean, de-bearded) For Creamy Cider
• 1 tbsp. rapeseed oil 1 In a large saucepan heat the oil and add
• 100g streaky bacon, diced the onion, garlic and bacon. Cook on
• 1 white onion, finely chopped a medium heat for 5 minutes until the
• 2 cloves garlic, finely chopped onions soften.
• 3 sprigs fresh thyme 2 Add the sprigs of thyme and cider and
• 300ml dry cider bring to the boil.
• 4 tbsp. crème fraiche 3 Then add the mussels and cover with a lid.
• 1 tbsp. wholegrain mustard Cook for 4 minutes and remove the thyme.
• 1 handful flat leaf parsley, chopped 4 Add the crème fraiche and mustard and
simmer for 1 minute.
5 Serve into bowls and sprinkle with
chopped parsley.
6 Accompany with hot crusty bread.
10 Seafish Recipe Book
Seafish Recipe Book 11
 by Ady Delaney

Fish Curry
with Chana Dal
Inspired by the flavours of Southern Indian cooking, this freshly
spiced white fish curry is simple to prepare and packed full of flavour.

Prep time Alternative species Difficulty

40 Minutes Haddock or Hake 2/5

Serves 4
Ingredients Method
• 4 x 150g cod chunks - skin on 1 On a medium heat, fry off onion, garlic,
• 3 tins of chickpeas and coriander stalks in vegetable oil until
• 1 tbsp. vegetable oil the onions are soft but not browned.
• 2 tsp. water 2 Add the garam masala, ground coriander
• Coriander, 2 handfuls chopped and chat masala spices and cook for 5
minutes.
• 100ml natural yoghurt
• 2 cloves of garlic 3 Add two tins of chickpeas and water to
the pan.
• 2 tsp. garam masala
• 1 tsp. ground coriander 4 Bring to the boil and then simmer for 20
minutes adding water if it starts to dry out.
• 3 tbsp. chat masala spice
5 Using the back of a wooden spoon, drain
and crush the remaining chickpeas. These
will be used to thicken the sauce.
6 When the chickpeas are soft, add the cod,
skin side up.
7 Cook for a further 12-20 minutes.
8 Lift the cod out so that it does not
overcook and sprinkle the remaining
chopped coriander.
9 Serve the sauce into a bowl and place
the cod on top. Serve with a spoonful of
natural yoghurt and chopped coriander
leaves.

12 Seafish Recipe Book

Seafish Recipe Book 13
 by Ben Bartlett

Cod Burgers
with Herb Mayonnaise
Quick street food and takeaway choices are always popular. This
fish burger is a perfect snack and great at summer BBQ’s for a meat
alternative. Healthy, flavoursome and easy to grab and go!

Prep time Alternative species Difficulty

15 Minutes Coley, Haddock or Prawns 1/5

Serves 4
Ingredients Method
• 500g skinless cod fillet 1 Place the fish and prawns on a plate and
• 100g raw prawns sprinkle with a little sea salt. Cover and
• 2 garlic cloves, crushed refrigerate for 2 hours. This removes
excess moisture and helps the burgers
• 2 tbsp. capers, chopped
bind later.
• 1 tsp. dill, chopped
2 Wash the fish and prawns, drain well and
• 1 tsp. english mustard
finely chop the fish, removing the shell
• 1 beef tomato from the prawns and chop into small
• ½ red onion, thinly sliced chunks.
• 4 burger buns 3 In a bowl add the chopped fish, garlic,
• 1 little gem lettuce capers, dill and mustard and mix together
in a food processor.
For the herb mayonnaise 4 Form into 4 large burgers, cover with cling
• 2 tbsp. flat leaf parsley, chopped film tightly and chill for at least 1 hour.
• 1 tbsp. tarragon, chopped 5 Using a large frying pan, gently fry the
• 1 large egg yolk burgers in a little oil, alternatively, you can
• 2 tsp. white wine vinegar cook these burgers under the grill or on an
open top BBQ.
• 1 tsp. wholegrain mustard
• 150ml rapeseed oil 6 For the herb mayonnaise - in a bowl, add
the herbs, egg yolk, white wine vinegar
and wholegrain mustard. While whisking
continuously, slowly add the oil until it
emulsifies and thickens.

14 Seafish Recipe Book

Seafish Recipe Book 15
 by Rob Green

Scallops
with Pesto and Parma Ham
One of the quickest recipes to prepare and traditionally Italian in
flavour, this scallop dish looks stunning. Fresh, creamy and succulent
scallops matched with salty parmesan and parma ham.

Prep time Alternative species Difficulty

5 Minutes King/Queen Scallops or Oysters 1/5

Serves 6
Ingredients Method
• 40 queen scallops, cleaned and rinsed For the pesto:
under running water for 2 mins, shells
1 Heat a small frying pan over a low heat.
cleaned
Cook the hazelnuts until dark brown without
• 50g hazelnuts burning, shaking occasionally.
• Large bunch of basil 2 Put into a food processor with half of the
• 50g parmesan, finely grated parmesan, basil, olive oil and garlic and
• 200ml olive oil, plus extra for storing process until smooth, then season with salt
• 2 garlic cloves and pepper to taste.
• 25g thinly sliced Parma Ham 3 Pour the pesto into a jar and cover with a little
• Chervil or baby herb shoots extra oil, then seal and store in the fridge.
It will keep in a fridge for up to two weeks.

Cooking the scallops:

1 After cleaning and rinsing the scallops, pat
dry with kitchen roll and place one into a
cleaned shell.
2 Top with a little pesto, Parma ham and a
sprinkle of the remaining grated parmesan.
3 Repeat until all the shells are filled.
4 Place on a baking tray and cook under
a hot grill for 2 mins until the scallops
are just cooked, the ham crispy and the
cheese bubbling.
5 Garnish with a little chervil or baby
herb shoots.

16 Seafish Recipe Book

Seafish Recipe Book 17
 by Ben Bartlett

Mexican Style Fish Tacos

Vibrant and zesty, with light spices and a fiery sauce for those who
like it spicy!

Prep time Alternative species Difficulty

40 Minutes Haddock, Bream or Gurnard 2/5

Serves 4
Ingredients Method
For the salsa 1 Stir together the tomatoes, onion, garlic,
lime and oil in a bowl and season. Cover
• 250g cherry tomatoes and store in the fridge.
• 1 red onion, finely chopped 2 In another bowl mix the spices and
• 1 garlic clove, finely chopped sprinkle over the fish. Store in a zip-lock
• Zest and juice of 1 lime bag for 30 minutes.
• 1 tbsp. olive oil 3 Grill the fish on a medium heat for 5
• Sea salt and ground black pepper minutes per side, remove from the heat
and flake into a bowl.
For the tacos 4 Warm the tortillas and assemble with
avocado, salsa, cabbage, fish, sour cream,
• 1 tbsp. paprika coriander, chilli sauce and lime wedges.
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. cayenne pepper
• 1 tsp. ground cumin
• 650g cod fillet
• 1 tsp. rapeseed oil
• 50ml sour cream
• 1 lime, cut into wedges
• 2 avocados, stoned and finely sliced
• Handful of coriander leaves
• 1 red onion, finely sliced
• ½ white cabbage, finely shredded
• 50ml hot chilli sauce (optional)
• 12 corn tortillas

18 Seafish Recipe Book

Seafish Recipe Book 19
 by Rob Green

Crab Cocktail
with Sun Dried Tomatoes & Toasted Sourdough
Perfect to impress someone over brunch, and quick to put together
this crab cocktail dish is simple to make and tastes fantastic. Fresh
and luxurious – it’s a great way to try new seafood species.

Prep time Method

10 Minutes
1 Pre heat oven to 95°c.
Alternative species
2 Place the tomatoes onto a nonstick baking
Prawn, Lobster, Mackerel or Herring
tray, season with salt, pepper and a little
Difficulty olive oil.
2/5 3 Bake in the oven for around 7 hours, until
the tomatoes are shriveled and feel dry.
Serves 2 For the brown crab mayonnaise
Ingredients 1 Place the brown crab, mayonnaise, ketchup
and cayenne pepper in a food processor
and blend until smooth.
• 200g white Crab meat
• 2 tbsp. mayonnaise 2 Decant into a plastic squeeze sauce bottle.
• 1 tsp. chopped tarragon leaves For the white crab
• 1 tsp. chopped chives
1 Place the white crab, tarragon, chives,
• Squeeze of lemon juice
lemon juice in a mixing bowl and combine
• 100g brown crab meat
together using a fork.
• 1 tbsp. tomato ketchup
2 Add the seasoning to taste.
• Pinch of cayenne
• 4 vine tomatoes, halved To serve
• 4 slices of sourdough bread olive oil
1 Drizzle a little olive oil onto the bread and
• 8 little gem leaves, washed baby herb shoots place on a hot griddle or under the grill until
toasted.
2 Wash and place 2 lettuce leaves onto the
toasted sourdough. Slice the tomatoes into
thin shards and sprinkle onto the lettuce
and around the plate.
3 Using dessert spoons shape the white crab
meat mixture into ovals and place two per
portion on top of the lettuce.
4 Using the plastic bottle, dot blobs of the
brown crab mayonnaise around the plate.
20 Seafish Recipe Book 5 Garnish with the baby herb shoots.
Seafish Recipe Book 21
 by Rachel Green

Spiced Seafood Tagine

with Cous Cous
With flavours of the middle east, this mixed seafood dish is rich and
warming, perfect for a dinner to share. Fresh, fruity and full of spices
– we love the companionship between soft white fish, meaty prawns
and sweet roasted vegetables.

Prep time Alternative species Difficulty

5 Minutes Sea Bass, Langoustines, 2/5
Mussels or Gurnard

Serves 4
Ingredients Method
• 3 tbsp. olive oil 1 Heat a heavy based lidded casserole dish
• 3 garlic cloves, peeled and finely chopped over a medium to high heat. Heat the
• 1 large onion, peeled and thinly sliced oil and fry the garlic and onion for a few
minutes until softened but not coloured.
• 1 tsp. cumin seeds
• 2 tsp. ground cumin 2 Increase the heat slightly and add all the
spices and fry until fragrant. Add the
• 2 tbsp. sweet paprika
chopped tomatoes, lemon zest, bay leaf,
• 2 tsp. ras-el-hanout apricots, chickpeas and stock.
• ½ tsp. cayenne pepper
3 Season with a little salt and freshly ground
• 1 x 400g tin chopped tomatoes black pepper and bring to a simmer.
• 3 strips lemon zest Allow to cook for 10-15 minutes, stirring
• 1 bay leaf frequently.
• 100g dried apricots 4 Add the fish to the casserole, making sure
• 1 x 400g tin chickpeas that the fillets are covered with the sauce,
• 400ml vegetable/fish stock cover with the lid, reduce the heat to low
• Sea salt flakes & freshly ground black pepper and continue to cook until the fish is
• 480g cod loin, or any other firm white fish, cooked through – this should take around
skinned 5-8 minutes. If the tagine looks too thick,
then add a splash more stock.
• Fresh coriander leaves, chopped
• Couscous, cooked, to serve 5 Scatter over some fresh coriander and
serve with couscous and a salad of
• Mediterranean vegetables, to serve
Mediterranean vegetables.

22 Seafish Recipe Book

Seafish Recipe Book 23
 by Rachel Green

Indian Street Food

Kofta Flatbread
Bringing together Indian spices and cool coconut relish, this street-
food inspired dish is bursting with gentle chilli heat and fresh
fragrant herbs. Quick, easy to prepare and versatile, it’s great for a
mid-week treat.

Prep time Alternative species Difficulty

25 Minutes Haddock, Coley or Pollack 1/5

Serves 4
Ingredients For the relish:
• 50g desiccated coconut
For the fish kofta: • ½ small red onion, finely diced
• 4 fillets cod, skinned and boned • 1 green chilli, finely chopped
• Grated zest of a lemon • Juice of 1 lime
• 2cm piece ginger, peeled and finely grated • A small handful of coriander leaves, chopped
• 2 cloves garlic, crushed • A small handful of mint leaves, chopped
• 1 green chilli, finely chopped • Sea salt flakes & freshly ground black pepper
• ½ tsp. turmeric • A pinch of caster sugar
• 1 tsp. ground cumin
• ½ tsp. cumin seeds Method
• 2 cardamom pods, seeds removed and
crushed 1 Roughly chop the fish into small pieces and
• 30g breadcrumbs put into a food processor with all the other
• A handful of dill, chopped kofta ingredients. Season well and pulse
until combined. Mould into 20 small koftas
• A handful of coriander leaves, chopped
and pop in the fridge to chill for half an hour.
• Sea salt flakes & freshly ground black pepper
2 Meanwhile, in a small bowl, combine all the
• Rapeseed oil, for frying
relish ingredients and leave to one side.
3 Add a little oil to a frying pan and fry the
koftas until cooked through – this will take
about 3-4 minutes on each side.
4 Serve immediately on the warmed
flatbreads with the coconut relish.

24 Seafish Recipe Book

Seafish Recipe Book 25
 by Rob Green

Pan Fried Mackerel Fillet

with Pickled Ginger Vegetables, Watermelon,
Wasabi Mayonnaise & a Seaweed Cracker
Prep time Alternative species Difficulty
10 Minutes Sardines, Salmon or Herring 3/5

Serves 2 as a starter Method

Ingredients For the pickled vegetables
• 1 fresh mackerel, filleted, pin boned and 1 Place all ingredients for the marinade into
cleaned, each fillet cut into 2 a small saucepan and bring to a boil. Add
the radishes and spring onions and
• 6 x 1cm cubes of watermelon
simmer for 1 minute. Add the carrot
• 1 tbsp. mayonnaise ribbons and remove from heat. Set aside
• 1 x small squeeze of wasabi
• 1 tsp. lemon juice For the seaweed cracker
• 3 radishes, sliced thinly 2 Snap the dried cracker into pieces and
• 2 tsp. pickled sushi ginger deep fry until it puffs up. Drain and sprinkle
• 1 small carrot, peeled into ribbons with the seaweed and sea salt flakes
• 2 spring onions, sliced thinly For the wasabi mayonnaise
• Baby herb shoots for garnish
3 Mix the wasabi paste with the mayonnaise
• Vegetable oil and lemon juice and decant into a squeezy
• Salt & pepper sauce bottle
For the vegetable marinade For the mackerel
• 100ml rice wine vinegar 4 Heat a non stick frying pan over a
• 100ml mirim (or dry sherry) medium heat with a little oil. Season the
• Pinch of salt mackerel fillets and fry skin side down for
• 1 tsp. sugar approximately 1 minute, depending on the
• 1 tbsp. soy sauce thickness. Flip the fillets over and remove
• 1/2 tsp. crushed shechuan peppercorns the pan from the heat. The fillets will
continue to cook from the residual heat
• Pinch of turmeric
from the pan
• Pinch of five spice
• 1 bay leaf To plate
For the seaweed cracker (optional) 5 Strain the vegetables from the marinade
and and place in a semi circle at the top of
• 1 dried rice cracker spring roll wrapper a serving plate. Squeeze some of the
• Sea salt flakes wasabi mayonnaise around the plate.
• Dried seaweed ( such as nori or dulse) Place the cooked mackerel fillet onto the
plate and top with the seaweed cracker if
26 Seafish Recipe Book using.
Seafish Recipe Book 27
 by Ben Bartlett

Homemade Seafood Pizza

on the Barbecue
Another takeaway classic with a seafood twist, our pizza recipe is
quick to cook and looks amazing with a simple side salad. Great for
summer evenings and family occasions.

Alternative species
Prep time Difficulty
Fresh Sardines, Squid,
50 Minutes 1/5
Cuttlefish, Cod or Gurnard

Serves 4
Ingredients
For the dough For the sauce For the topping
• 1 tsp. salt • 4 cloves garlic, minced • Olive oil
• 120ml warm water • 50ml whipping cream • Crumbled gorgonzola
• 2 tsp. light brown sugar • 3 tbsp. fresh basil, chopped cheese (or similar)
• 2 sachets fast action died • 3 tbsp. fresh oregano, • 10g anchovies
yeast (2 x 7g) chopped • 100g tiger prawns
• 750g white flour • 8 ripe plum tomatoes, • 100g monkfish, cut into
• 50g corn meal corn flour peeled, seeded and chopped small slices
• 25g whole wheat flour • 3 tbsp. unsalted butter
• 4 tbsp. olive oil • 1 tsp. salt

28 Seafish Recipe Book

Method
1 Measure 60ml of warm water into a 11 Add the tomatoes and cook for 2 minutes
bowl, add the sugar and yeast and stir to stirring constantly to avoid the sauce
dissolve. burning and turning bitter.
2 Stand for at least 5 minutes to ‘proof’ 12 Add the cream, basil
(until froth forms on top). and oregano and bring
to a boil.
3 Sift the white flour, wheat flour, corn meal
and salt into a bowl. 13 Once the dough has risen, divide into 6
equal pieces.
4 Make a depression in the middle of the flour
and add 3 tablespoons of the olive oil and 14 On a floured surface roll out the dough into
60ml warm water. a round shape about 1.5cm thick.
5 Add the yeast mixture and mix all 15 Coat both sides of the shaped crust with
ingredients with your hands. Gather the olive oil.
dough and place it on a pre-floured board.
16 Place directly on a hot clean grill until the
6 Knead the dough for 10 minutes to form a upper surface begins to bubble (about 2
smooth, elastic ball, adding more flour if minutes).
the dough is too sticky.
17 Watch the crust closely and rotate with
7 Grease a large bowl with olive oil and add tongs if necessary.
the dough turning it to coat the top.
18 Remove the crust and turn cooked side up
8 Cover and let it rise in a warm place (it should be golden brown).
until doubled in size (approximately 45
19 Brush with olive oil, sauce, cheese and the
minutes).
fish toppings.
9 Make the sauce by melting the butter in a
20 Sprinkle some olive oil over each pizza.
pan.
21 Return for final cooking (2 to 4 minutes)
10 Add the garlic and sweat for one minute
rotating for even cooking until the crust is
on a medium heat.
brown and the cheese is hot and bubbly.

Seafish Recipe Book 29

30 Seafish Recipe Book
About Seafish
Seafish is a non-departmental public body To see more about our work visit our website:
(NDPB), set up by the Fisheries Act 1981, and www.seafish.org
is funded by a levy on the first sale of seafood
in the UK. We cover the seafood industry from or follow us on
catch to plate providing facts, stats, research, Twitter @SeafishUK
a range of business and industry support
tools and have a big focus on promoting For more recipes, advice and information
seafood to consumers. about seafood for you – visit
www.seafish.co.uk/chef-recipes
Our vision is for a UK seafood industry that
is truly thriving and we believe seafood is
And follow us on social media:
the way forward for business, communities,
sustainability and for personal health
and wellbeing.

Buying sustainably
With issues such as illegal fishing and as long as consumers know where to
the depletion of fish stocks making the look for it. We’ve assembled some of the
news on a regular basis these days, buying best tips and tools to help you make the
sustainable seafood is a high priority for best decisions when it comes to buying
modern consumers. sustainable seafood.

Luckily, supermarkets and fishmongers To read more about buying sustainably,

across the UK have made sure that there’s visit the website
plenty of sustainable seafood on the market, www.seafish.org

Seafish Recipe Book 31

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Logie Green Road Europarc
Edinburgh Grimsby
EH7 4HS N.E. Lincs
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ambassadorevents@seafish.co.uk
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