My local supermarket here in Nice has a great seafood section. The produce is always fresh and appealing. The selection of fish and shellfish changes quite frequently, and often sold for a good price.
On my most recent trip to the supermarket, I noticed that there was an abundance of whole, fresh king prawns, in their shells. The shells can be awkward to remove, but the taste of the prawn is always so much better. I bought cooked king prawns for this recipe as they are easier to prepare. Continue reading “King prawns with sun-dried tomatoes, garlic and chilli”
This is such delicious way of enjoying tuna steaks. It uses mostly store cupboard ingredients and is so quick and easy. The stir fried brown rice accompanies the tuna very well. Continue reading “Soy and sesame tuna steaks with stir fried brown rice”
This recipe was inspired by my boyfriend’s Mum Jocelyne and her wonderful Provençal cooking. She uses lots of olive oil, fresh vegetables and fish. In my recipe, I am using tinned tomatoes as the tomatoes in England are not as good as they are in the South of France and of course it would not be Provençal without olives.
You can either use cod loin or cod fillets for this recipe. I prefer to use loin as it thicker and it is generally considered to be the best part of the cod. You can also try with different white, flaky fish such as pollock or coley. Continue reading “Cod with tomato and olive sauce”