All posts tagged: fish

Creamy Salmon Pasta, 34p [A Girl Called Jack]

This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal – but it does! (For vegan and veggie readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.) (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2 from 34p each: 150g pasta, 9p (30p/500g) 1 large onion, 5p (54p/1kg) 1 red chilli or pinch of dried, <1p a fistful of parsley, optional 1 tablespoon oil, 2p (£1.20/1l) zest and …

Spaghetti Alla Puttanesca [A Year In 120 Recipes]

My take on Spaghetti alla Puttanesca is a little different – I prefer tinned sardines to the more traditional anchovies, and I like to add some of the preserved oil for a distinctive flavour. This dish is a hot, fast joyride for your tastebuds with its fiery chilli, soft chunks of fish, vinegary capers and salty aftertaste. (Serves 2) 4 fat cloves of garlic, peeled 1 fresh red chilli, chopped 2 tbsp oil 400g chopped tomatoes 100g tinned sardines in oil 200g dried spaghetti 1 tbsp capers 1 tbsp olives, pitted and diced Roughly chop the garlic – I like mine chunky in a dish like this, but if a mouthful of slightly crunchy garlic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and saute on a low heat for a few minutes. Pour over the chopped tomatoes and the oil from the sardines, and turn up the heat to bring it to the boil. Carefully remove the bones from the sardines by splitting them, …

MACKEREL AND SPINACH CHOWDER

Ingredients (serves two generous portions): 1 tbsp oil 1 onion 1 tbsp flour 200ml milk 200ml water 50g frozen spinach 100g mackerel 200g sweetcorn 200g tinned potatoes First, heat the oil in a pan. Dice or slice the onion, add with the flour, stir well and cook on a medium heat for a few minutes to soften. Make up the milk if using milk powder, by adding two teaspoons to 200ml water – or use ‘normal’ milk if preferred. Add to the onions and stir in well to remove any lumps. Pour in the water. Add the mackerel, broken into chunks, spinach, sweetcorn and diced potatoes. Crank the heat up to full power to bring to the boil, then reduce to a simmer. Simmer for 15 minutes or until the potatoes are soft and the sauce is thick and creamy. Enjoy! Jack Monroe. Twitter: @MsJackMonroe