Tag Archives: red pepper

Piquant Baked Cod

In which the Wartime Housewife talks A Load of Old Cod (but preferably another sustainably sourced white fish of your choice)

We haven’t had a fish dish for a while and this recipe is great for the winter as it contains Vitamin C and things to ward off the winter nasties.  You can use cod but in my opinion we should all be laying off the cod until the Atlantic fish stocks have recovered a bit.  Haddock would work, but if you want to save your pennies, try Basa fillets.  I have mentioned these before (Storecupboard), they are really tasty and half the price of cod or haddock.  One can definitely buy Basa in Sainsbury’s but I can’t speak for your own fishmonger or other supermarkets.

PIQUANT BAKED FISH

Utensils:
1 x medium size ovenproof dish
1 x small saucepan
1 x hand whisk
If the dish has no cover, you will need some tinfoil

Ingredients:
4 good sized white fish fillets
½ red pepper – de-seeded and finely chopped
½ “/ 1cm ginger – peeled and finely chopped
2 garlic cloves – finely chopped
Salt & pepper to season
½ pint / 300ml white wine
1oz / 30g butter
2 tblspn double cream

Method:
Place the fish in an ovenproof dish and sprinkle the pepper, ginger and garlic on top
Season with salt and pepper to taste
Pour over the white wine and leave to marinate for about 2 hours
Preheat the oven to 200 / 400 / 6
Cover the dish with foil and bake for 20 minutes
Turn the oven down to a low heat
Pour off the marinade liquid into a pan
Re-cover the dish of fish and return to the oven to keep warm
Add the butter to the pan of marinade liquid and heat on a rolling boil until the liquid is reduced by half
Whisk in the cream
Put the fish fillets on plates and pour the sauce attractively over them
Serve immediately with new or jacket potatoes and nice fresh vegetables

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Filed under Food, Nutrition & Sensible Eating, Recipes

A Red Winter Soup to keep out the chills

This soup is full of vegetables and herbs that are blood cleansing, immune system boosting, low fat  and full of vitamin C.  Like most soups, it is quick and easy to make and it uses predominantly storecupboard ingredients.  I would not recommend that people with arthritis eat too much of this, as it is quite acidic; tomatoes and peppers are well known to exacerbate arthritis.

Utensils:
Red Winter Soup 19.10.091 x large saucepan
1 x medium saucepan
1 x stick blender
1 x chopping board
1 x wooden spoon

Ingredients:
1 oz / 30g butter
1 medium red onion – finely chopped
1 red pepper – finely chopped
2 large carrots – sliced
1 tin chopped tomatoes
8oz / 240g  red lentils – cooked according to the instructions on the pack
1 pint / 600ml chicken stock (vegetable stock if you prefer)
1 tspn paprika
1 tspn turmeric
½ tspn cumin
A little cream to swirl on top if you like

Method:
Melt the butter in the large pan on a medium heat
Add the onion and pepper and cook until soft but not browned
Add all the other ingredients and bring to the boil
Turn down the heat and simmer until the carrots are soft.
Puree with the blender.
Serve with a swirl of cream and nice bread

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Filed under Food, Nutrition & Sensible Eating, Recipes, Seasonal, Storecupboard