Crab & seafood one-pot

Crab & seafood one-pot

ingredients

225g/8oz cooked crabmeat, shredded

225g/8oz peeled and deveined cooked prawns, chopped

125ml/4fl oz sour cream

150g/5oz green chillies, sliced

1 teaspoon chilli powder

1⁄2 teaspoon ground cumin

1⁄4 teaspoon salt

225g/8oz tortilla chips, crushed

225ml/8fl oz ready-made salsa

200g/7oz Cheddar cheese, grated

100g/4oz pitted black olives, halved

2 spring onions, sliced

serves 4

• Preheat the oven to 180°C/ 350°F/Gas mark 4.

• In large bowl, mix together the crabmeat, prawns, sour cream, chillies, chilli powder, cumin and salt.

• Line the bottom of a large baking dish with tortilla chips. Spoon the crab mixture over the chips and top with salsa, cheese, olives and spring onions. Bake in the oven for 15 minutes or until heated through and the cheese has melted.

Serve immediately.

Oyster & cauliflower stew

serves 4

ingredients 

25g/1oz butter 

600ml/1pt canned shucked oysters with liquid 

100g/4oz cauliflower florets, blanched 

1 tablespoon cornflour

400ml/14fl oz milk

1⁄4 teaspoon salt

1⁄4 teaspoon cracked black pepper

1⁄4 teaspoon onion powder

•Put the butter in a large microwave-safe baking dish. Cover with kitchen paper. Heat in the microwave on high for 45 seconds or until melted.

•Drain the oysters, reserving the liquid. Add the oysters to the butter, and cook on high for 1 minute. Using a slotted spoon, remove the oysters to a container or pot with the cauliflower.

•Gradually add the cornflour to the oyster liquid, and stir until blended. Add the milk and transfer the liquid to the baking dish. Add the salt, pepper and onion powder. Cook on high for 4–5 minutes until slightly thickened, stirring twice. Add the oysters and cauliflower to the dish, and cook on high for 2 minutes. Serve hot.

Hearty fish stew

serves 4

ingredients 

1 large onion, thinly sliced 

2 carrots, thinly sliced 

1 large potato, diced 

1 parsnip, diced 

1 turnip, diced

1⁄4 small green cabbage, shredded 

400g/14oz canned chopped tomatoes

1 fish stock cube 

350g/12oz cod fillet, skinned and cubed 

1⁄2 teaspoon dried mixed herbs salt and ground black pepper 

•Put all the vegetables in a large saucepan with the butter. Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.

•Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.

Clam stew

serves 6

ingredients

18 fresh clams

2 tablespoons olive oil

175g/6oz onion, chopped

1 teaspoon chopped garlic

850g/13⁄4lb canned chopped plum tomatoes 175ml/6fl oz tomato purée

50g/2oz fresh basil, chopped 2 teaspoons paprika

1⁄4 teaspoon freshly ground black pepper

225ml/8fl oz dry white wine 700g/11⁄2lb swordfish, cut into

2.5cm/1in pieces

•Wash the clams under cold running water to release any grit. Set aside.

•Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

•Add the wine, clams and fish. Cover and simmer over a medium heat until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Heat through, mix thoroughly and serve.

Halibut stew

serves 3

ingredients 25g/1oz butter

1 large onion, finely chopped

2 garlic cloves, finely minced

1 small green pepper, seeded and diced

1 tomato, peeled and chopped

250g/9oz potatoes, diced

1 teaspoon dried marjoram

5 halibut fillets

salt and ground black pepper

Trout stew

ingredients

1 teaspoon salt

1 onion, thinly sliced

225ml/8fl oz tomato juice

2 garlic cloves, crushed

4 small potatoes, diced

1 green pepper, seeded and chopped

1 medium tomato, peeled and chopped

1.2kg/21⁄2lb trout fillets

275g/10oz frozen green beans

serves 4

• Combine all the ingredients except the trout and green beans in a large microwave-safe casserole dish. Add 50ml/2fl oz water.

Cover and microwave for 10 minutes on high or until the potatoes are tender.

• Add the fish and green beans to the stew, cover, and microwave for a further 5 minutes on high.

Let stand for a minute or two before serving.

One-pot tuna pasta

ingredients 

2 chicken stock cubes 

1/8 teaspoon freshly ground black pepper 

1 teaspoon dried basil 

225g/8oz elbow macaroni 

100g/4oz red pepper, seeded and diced 

250g/9oz frozen green beans,chopped 

225ml/8fl oz milk 

100g/4oz Cheddar cheese, grated 

400g/14oz canned tuna in oil, drained 

50g/2oz fresh flat-leaf parsley, 

serves 4 

• Bring 600ml/1pt water, the stock cubes, pepper and basil to the boil in large casserole dish. 

• Gradually add the pasta, keeping the water at boiling point.

Cover and simmer for 7 minutes, stirring occasionally.

• Stir the red pepper, green beans and milk into the casserole dish. 

Cover and simmer for 6–8 minutes until the pasta and beans are tender. Stir in the cheese, tuna and parsley until the cheese is melted. 

Serve immediately. 

Sea bass stew

ingredients

450g/1lb back bacon rashers

1.3kg/3lb sea bass fillet, cubed

3 onions, sliced

8 celery sticks, sliced

450g/1lb carrots, sliced

600ml/1pt fish stock

4 bay leaves

850g/13⁄4lb canned chopped plum tomatoes

4 large potatoes, cubed salt and freshly ground

serves 10

• Dry-fry the bacon slowly in a large frying pan and reserve the grease.

• Steam the sea bass over 750ml/ 11⁄4pt water for 15 minutes.

• In a large casserole dish, sauté the onions in the reserved bacon grease until light golden brown.

Add the celery, carrots and fish, and stir lightly to coat.

• Pour in the stock and 750ml/11⁄4pt water. Add the bay leaves and tomatoes, and season with salt and pepper. Bring to the boil, add the potatoes, reduce the heat and simmer for 40 minutes, stirring occasionally. Serve hot.