Let’s Fish


Living on such a beautiful group of islands, surrounded with the deep blue Mediterranean sea, we all should be eating more fish! Here are some recipes that are a bit off track from our usual traditional recipes. Still easy to make, very tasty and healthy.  A typical Italian/San Franciscan fish stew, simple fish cakes and finger licking sticky tasty prawns! Can all be prepared as a starter or as a main. So, let’s fish!

Recipes & Photos prepared by Claire Borg



Yield: 2

150g Chunk of Filleted Fish – like Swordfish or Lampuki
150g Salmon Fillet
12 Fresh Mussels
20 Fresh Clams (Vongole)
4 King Prawns
Fresh Basil – handful
Fresh Parsley – small bunch
Extra Virgin Olive Oil
2 Onions – peeled and sliced
6 Cloves of Garlic – peeled
1 Green Pepper – cleaned
6 Fresh Tomatoes – peeled and chopped
½ Cup Tomato Passata
4 Tbsp Tomato Paste (Kunserva)
1 Glass of White Wine
3 Bay Leaves
1 Tsp Dried Oregano
1 Small Chilli (optional)
½ Fish Stock Cube
½ Litre Boiling Water


Cook the sliced onions and the whole cloves of garlic in some extra virgin olive oil. Add the dried oregano, the bay leaves and half of the basil. If you fancy some heat add the chilli. Cook together for a few minutes. Add the sliced green pepper, add half the wine and cook for another few minutes, or until the pepper is soft. Add the chopped tomatoes and the tomato paste and passata. Stir well, add the rest of the wine and season to taste. Add the boiling water and the stock cube, stir and cover. Leave to simmer gently for about 40 minutes. If the sauce dries up, add some more hot water. It should resemble a thick soup.

Add the chunks of fish and cook for about 10 minutes. Remove and set on a serving dish. Cover whilst you cook the rest of the fish. Add the prawns (trim off the antennae) and cook for around 5 minutes. Remove. Next add shellfish, cover and cook for about 3-5 minutes. Remove. Add the remaining chopped basil and parsley to the stew, stir and set aside. Serve the soup in individual bowls and the shellfish and fish in a large bowl in the centre of the dining table.  Drizzle with some extra virgin olive oil and serve with toasted crusty bread.

Fish Cakes with Dill Aioli


Yield: Makes about 18

300 Grams Salmon Fillet
200 Grams White Fish Fillet
1 Large Potato – boiled
½ Lemon
2 Bay Leaves
1 Teaspoon Fennel Seeds
1 Egg Yolk
1 Tablespoon Dijon Mustard
2 Tablespoons Mayonnaise
2 Tablespoons Oat Bran
2 Tablespoons Chopped Parsley
1 Tablespoon Dried Dill
1 Tablespoon Dried Parsley
4 Cloves of Garlic – Minced
1 Tablespoon of Very Finely Chopped Onion
Salt & Pepper
Chilli (optional)
Vegetable Oil for Frying

For the coating, mix together

½ Cup Bread Crumbs
½ Cup Oat Bran
3 Tablespoons Dried Parsley


In a large pot of boiling water, add the ½ lemon, bay leaves, the fennel seeds and some salt. Add the fish and poach until just cooked. Drain and leave to cool.

Mash the potato, add the egg yolk, mustard, mayo, oat bran, herbs, garlic, onion and some seasoning. Mix well. Add the flaked fish and fold in. Form the patties and roll in the coating mix. Leave on a baking tray, cover and leave to stand in the fridge for half an hour.

In a heavy based pan, heat a good amount of vegetable oil and fry the patties until golden.  Serve warm with garlic aioli.

Quick Garlic and Dill Aioli


1 cup of mayonnaise
3 cloves of garlic – minced
1 tbsp dried dill
some lemon juice
black pepper

Mix everything together. Can be prepared ahead and kept in fridge. Perfect for fatty fish dishes like salmon and shrimp.

Pan Fried Prawns with Whiskey, Lime and Honey


Yield: Serves 2

12-16 Uncooked Tiger Prawns – head off
6 Cloves of Garlic – peeled & halved
1 Chilli (optional) – chopped
2 Shots of Whiskey
Knob of Butter
Extra Virgin Olive Oil
Salt & Pepper
1 Tbsp Local Honey
2 Limes

Defrost the prawns and rinse. In a heavy based pan, drizzle some olive oil and add the butter and garlic. Over a high flame, toss for a few seconds, then add the prawns, chilli and the juice of one of the limes. Add the whiskey and flambé. Add the honey, give them a good stir, season and cook for about 4-6 minutes, or until the prawns turn pink and are cooked through. Slice the other lime, mix in and serve immediately.

This feature was published in our September/October ’13 issue of the foodie.