Crayfish Bisque with Pernod and Fennel

4 crayfish

vegetable oil

2 carrots, sliced

1/2rib celery, sliced

3 ripe tomatoes, quartered

2 bulbs fresh fennel, sliced

1 fresh red or green chilli, sliced

30 ml cornflour

90 ml Pernod

30 ml brandy

2 litres Fish Stock

250 ml cream

extra whipped cream and chopped fresh fennel fronds for garnish

Pull crayfish tails from bodies, cut in half and extract the meat. Devein and cut into cubes.

Rinse clean the crayfish bodies and tail shells, and chop roughly.

Heat oil in a large saucepan, add the shells, carrots, celery, tomatoes, fennel bulb and chilli fry for about 15 minutes until the shells turn deep red.

Mix together the cornflour, Pernod, brandy and fish stock, add to the pot, cover and simmer for about 50 minutes. Drain through a sieve into a clean saucepan.

Add the cream and chopped crayfish meat and simmer for 1-2 minutes until cooked.

Ladle bisque into warm bowls and garnish with whipped cream and chopped fennel.

Serves 6

Oriental Scampi with Black Beans

50 g dried black beans

500 g shelled scampi or small prawns

1¹/2 small onion, finely chopped vegetable oil

100 g fresh bean sprouts

2 carrots, cut into julienne strips

2 courgettes, cut into julienne strips

1 rib celery, cut into julienne strips

5 ml finely chopped green ginger

30 ml teriyaki sauce

30 ml sweet chilli sauce

15 ml finely chopped fresh lemon grass stalks, or 2 ml dried lemon grass

60 ml chopped fresh coriander

1/4 fresh red or green chilli, chopped hot rice and deep fried rice noodles sesame seeds for garnish

Soak the black beans overnight in cold water. Drain.

In a non-stick frying pan fry the scampi with the onion in hot oil for 1 minute.

Add the bean sprouts, carrot, courgette, celery, ginger, teriyaki and chilli sauces and lemon grass and simmer for 3-4 minutes until the scampi is cooked.

Just before serving add the coriander and chilli.

To Serve: Scoop rice onto serving plates, pile on the scampi, and top with deep fried rice noodles and a sprinkling of sesame seeds.

Serves 4

Dukkah-Crusted Fish with Cucumber Salad

Dukkah is an Egyptian nut and seed mixture. Eat on bread, sprinkle over salads and vegetables, or use to coat fish. It keeps well in an airtight jar, so mix a reasonable quantity at a time.

6 x 180 g portions filleted, firm white fish, skinned and sliced on the diagonal

freshy squeezed lemon juice, salt,

milled black pepper, butter

lemon wedges for squeezing

Dukkah

250 g sesame seeds

125 g coriander seeds

125 g hazelnuts, roasted and skinned

75 g cumin seeds

Cucumber Salad

1 English cucumber

salt

1 red onion, finely sliced

1 fresh red chilli, seeded and finely chopped 10 ml sugar

50 ml freshly squeezed lemon juice

Dukkah: Roast all the ingredients separately in a dry frying pan. Grind in a hand mill or blender, keeping the mixture coarse (don't allow the nuts and seeds to become oily). Mix and store in a sealed bottle.

Cucumber Salad: Make ahead so that it can drain and chill; it is best within 2 hours of preparing. Finely slice the cucumber (a mandoline works best), sprinkle with salt and pile in a sieve. Set aside to drain for 10 minutes.

Rinse with cold water and spread on a cloth to dry. Mix in a bowl with the onion, chilli, sugar and lemon juice. Cover and chill.

To Serve: Sprinkle fish with lemon juice, season with salt and pepper, roll in dukkah and fry in sizzling butter in a non-stick frying pan, turning once. As it's thinly sliced, the fish cooks in a minute or two.

Place on warm plates and serve with cucumber salad and lemon wedges. Serves 6

Pomegranate's Pickled Fish

This is well worth making in large quantities, as it improves with keepin and has a fridge life of two weeks, if kep well covered.

1,5 kg yellowtail, kabeljou or geelbek (Cape salmon), filleted and skinned

200 ml vegetable oil

1 kg onions, finely sliced

15 ml fresh, well-made masala

5 ml fennel seeds

5 ml coriander seeds

5 ml black peppercorns

2 ml whole cloves

4-5 bay leaves, preferably fresh

125 g dried apricots

500 ml red or white wine

(red gives a deeper colour to the dish)

10 ml coarse salt 75 ml vinegar

30 ml brown sugar

Place fish in a baking dish which allows sufficient space for the sauce.

Heat the oil in a large saucepan and fry the onions very slowly until they begin to colour; allow about 30 minutes, so the onion becomes nice and sweet.

Stir in the masala, fennel, coriander, peppercorns, cloves and bay leaves, fry for about 30 seconds, then add the apricots, wine and salt. Simmer very gently uncovered for about 20 minutes (or longer) until the flavour is just right; the wine reduces and the oil begins to thicken the sauce; don't rush things!

Add the vinegar and brown sugar. Check and adjust the flavour if necessary.

Set the oven at 200 °C. Pour sauce over the fish, cover with foil and bake for 20 minutes. Pierce with a fork to see if the fish is-nearly done; if not bake for 5 minutes more (cooking time depends on the oven and the baking dish, but remember that the fish will continue to cook as the sauce cools).

Cool completely, then cover and refrigerate for at least a day before serving.

To Serve: Offer as is, or serve on salad leaves with home-made mayonnaise. Serves 10 as a starter or light lunch

Fillet of Kabeljou with Stewed Onion and Chive Butter

4 x 200 g portions filleted kabeljou geelbek (Cape salmon)

500 g onions

250 g butter

3-4 sprigs fresh thyme

2 bay leaves

200 ml white wine

200 ml water

salt and milled black pepper

125 ml cream

1 bunch chives, finely chopped

Set the oven at 250'C. Grease a large baking dish. Finely slice 400 g of the onions; finely chop the rest.

Heat half the butter in a frying pan and cook the sliced onion for about 20 minutes until deep golden and richly caramelized. Stir often - constantly at the end - to prevent burning. Drain briefly on kitchen paper and keep warm.

Place the chopped onion in the baking dish, add the thyme, bay leaves, white wine and water, and season with salt and pepper. Place fish on top, cover with foil and bake for about 8 minutes until choked. Lift fish from the baking dish, place on warm plates and keep warm.

Strain all the juices into a small saucepanand boil uncovered for about 5 minutes until reduced by half. Add the cream and simmer uncovered for about 5 minutes more until the sauce thickens to a coating consistency. Whisk in the remaining butter bit by bit. Add the chives.

To Serve: Spoon onion on top of the fish, pour a little sauce around and serve the rest separately. Serve with new potatoes. Serves 4

Panfried Linefish and Roasted Vegetables with Caper and Butter Sauce

4 x 200 g portions filleted linefish

500 g new potatoes

1 brinjal (about 300 g), cut in half and sliced about 5 mm thick

olive oil, salt, milled black pepper, butter
2 courgettes, sliced about 5 mm thick

2 ripe tomatoes, cut in half and sliced

15 ml finely chopped garlic

50 g drained capers

freshly squeezed juice of 1 lemon

Cook the potatoes in their jackets in salted boiling water. Cool and peel.

Heat olive oil in a frying pan and stir-fry the brinjals, courgettes, and tomatoe until limp and golden. Add the garlic and season with salt and pepper. Set aside and keep warm.

Heat 50 g butter in a non-stick frying pan and gently fry the potatoes until golden. Remove from the pan and keep warm.

Add a little more butter to the pan an fry the fish until browned on both sides and cooked through. Place on warm serving plates with the vegetables.

Add another 80 g butter to the pan. When it foams, add the capers and lemon juice, and season with salt and pepper. Pour over the fish and serve immediately. Serves 4

Oysters Grilled with Basil Butter

For those who wouldn't dream of eating anything raw, try this interesting, simple recipe; the wonderful flavour of fresh oysters enhanced by a flavourful topping.

24 large, plump oysters 150 g soft butter

100 ml chopped fresh basil leaves

75 ml grated Parmesan cheese

2 cloves garlic, crushed

freshly squeezed juice of '12 lemon

Heat the oven grill. Open the oysters, discard the top shell and place on a baking tray.

Blend together the butter, basil, Parmesan cheese, garlic and lemon juice.

Top the oysters with the mixture and grill until bubbling. Serve with crusty bread to mop up the heavenly juices. Serves 4

Prawn and Calamari Salad

The delicious flavours in the dressing compliments the delicate flavours of prawns and calamari in this colourful, ever-popular summer salad.

300 g large prawns, shelled and deveined 300 g calamari tubes, well cleaned

and cut into rings

500 ml water

60 ml dry white wine

5 ml salt

5 ml olive oil

assorted salad leaves

6 carrots, cut into thin strip

6 ribs celery, sliced

1 red pepper, seeded and finely sliced

1 green pepper, seeded and finely sliced 6 spring onions, chopped

'/2 English cucumber, cut into strips

¹12 spanspek, skinned, pipped and sliced finely shredded fresh basil leaves for garnish

Dressing

125 ml Mayonnaise (page 211)

125 ml plain yoghurt

freshly squeezed juice and finely grated rind of 1 small lemon

45 ml chopped fresh fennel 2 ml crushed green ginger 2 ml Tabasco sauce

2 ml crushed cumin seeds 2 ml wholegrain mustard 2 ml coarse salt

milled black pepper

Dressing: Mix together the mayonna and yoghurt. Add the remaining ingredients and blend well. (This will keep for up to a week in the fridge.)

Bring the water, wine, salt and olive to a rapid boil in a medium saucepan.

Add the prawns and calamari rings simmer for 1 minute. Drain and chill w

To Serve: Line a salad bowl with le leaves. Toss the carrot, celery, red a green pepper, spring onion and cu

in 45 ml of the dressing. Pile onto t salad with spanspek on top.

Toss the seafood with enough dress' to coat well, heap into the centre an garnish with Basil.

Serves 6-8 as a starter

Soupe de Poisson

Fish soup is a most imaginative dish, one which differs every time you make it, depending on what seafood is available Use an assortment of shellfish and fi

fleshed fish.

1 kg filleted fish and shellfish

olive oil

1 onion, finely sliced

2 leeks, finely sliced 5 ml crushed garlic finely grated rind of ¹/2 orange

2 sprigs fresh fennel pinch saffron

1,5 litres Fish Stock (page 209)

410 g can whole peeled tomatoes, choppe (don't drain)

Salt and milled black pepper

crusty bread or croutons

shaved Parmesan, grated Gruyere or mature Cheddar cheese

Rouille

1 green pepper, seeded and sliced

1 fresh red or green chilli, seeded and sliced

4 cloves garlic, peeled

1 piece canned red pimento

150 ml water

45 ml olive oil

15-30 ml soft white breadcrumbs

Rouille: In a blender or food processor purée the green pepper, chilli, garlic, imento and water.

Gradually whizz in the olive oil (the fixture should be smooth, but should of separate). Add sufficient breadcrumbs for the rouille to hold its shape.

Prepare the seafood: Skin and cube the fish; shell and devein the shellfish.

Heat olive oil in a large saucepan and the onion, leek, garlic, orange rind and fennel until soft.

Add the saffron, fish stock, tomato and food and simmer for 5-7 minutesuntil cooked. Season with salt and pepper.

To Serve: Spread rouille on crusty bread or croutons and place in warm soup bowls. Pour over the soup and offer shaved or grated cheese separately, with the remaining rouille.

Serves 6

Linefish Pickle

400 g filleted, firm linefish, skinned

and cubed cake flour vegetable oil

4 onions, sliced

250 ml grape or cider vinegar

30 ml curry paste

15 ml crushed garlic

1 bay leaf

8-10 peppercorns

salt

Lightly dust the cubes of linefish in flour. Heat oil in a medium saucepan and fry the onion until translucent. Remove from the pan and set aside.

Add the fish (and a little extra oil if necessary) and fry until cooked but still succulent. Remove from the pot with a slotted spoon and set aside.

Return the onion to the pan with the vinegar, curry paste, garlic, bay leaf and peppercorns, and add salt to taste. While still hot, pour over the fish and allow to cool.

Serve at room temperature, or warm as a salad. It's delicious with baby spinach leaves, rocket leaves and shredded fennel bulbs.

Serves 4

Tempura Batter

The lightest batter for coating fish and shellfish.

125 ml cake flour

salt and milled back pepper

3 eggs whites

100 ml milk or water

Sift the flour, season with salt and pepper, and blend in the egg whitesand milk or water to form a thin batter. Makes about 250 ml

Legends' Chive Crepes

120 g (250 ml) cake flour

2 ml salt

300 ml milk

45 ml vegetable oil

2 eggs

125 ml finely chopped fresh chives

butter

Sift together the flour and salt. Blend the milk, oil and eggs to make a tooth batter. Mix in the chives. Refrigerate for at least 30 minutes.

Heat a little butter in a small frying pan, add a thin film of batter and cook until lightly browned. Flip the crêpe and lightly cook the other side. As the crepes are cooked, layer them interleaved with waxed paper.

Makes 8-10 thin crêpes

Court Bouillon

2 litres cold water

500 ml dry white wine 2 onions, sliced

2 carrots, sliced

2 ribs celery, sliced

1 fresh or dried bouquet garni (parsley, thyme, bay leaf)

5 ml black peppercorns

Combine the ingredients in a large pot, cover and bring to the boil. Reduce the heat and simmer for about 30 minutes. Strain and chill or freeze until required.

Makes about 2 litres

Fish Fumet

Prepare Court Bouillon (previous recipe), using only 1 litre water, and adding 1-2 well cleaned fish heads (make sure you remove the gills, which would give a bitter flavour). Strain into a clean pot and simmer uncovered until reduced by one-third.

Fish Stock

Use white fish varieties, and discard bitter gills and entrails, which would cause the stock to become bitter.

2 litres cold water

1,5 kg clean fish heads, trimmings and bones

1 large onion, quartered

2 carrots, thickly sliced

2 ribs celery with leaves, roughly chopped 1 fresh or dried bouquet garni(parsley, fennel, bay leaf)

1 strip lemon rind

12 black peppercorns

Combine all the ingredients in a large pot, cover and bring to the boil. Move the lid partially aside and reduce the heat until the liquid is barely moving.

Simmer for 30 minutes.

Strain the stock into a bowl through a colander lined with several layers of 'kitchen wipes'. Press on the solids to extract as much of the liquid as possible. Chill or freeze until required.

Makes about 1,5 litres

Oriental Kingklip

4 x 200 g portions filleted kingklip; skin on cake flour seasoned with salt and milled black pepper

butter and vegetable oil

2 green peppers, seeded and sliced 1 onion, finely sliced

24 button mushrooms, sliced

125 ml mixed fresh sprouts

5 ml crushed garlic

5 ml crushed green ginger

60 ml commercial sweet and sour sauce

Toss the kingklip in seasoned flour. Heat butter and oil in a large frying pan and fry the fish until golden on both sides and cooked through. Place on warm plates and keep hot.

Heat oil in a wok or frying pan and stir-fry the green pepper, onion and mushrooms until crisp-tender. Stir in the sprouts, garlic, ginger and sweet and sour sauce and season with salt and pepper.

Pour sauce over or around the fish and serve immediately with rice.

Serves 4

Crab and Cashew Nut Salad

8 crab sticks (about 250 g)

50 g butter

freshly squeezed juice of ¹/2 lemon

'/2 medium English cucumber, sliced mixed lettuce leaves

100 g cashew nuts

Dressing

125 ml water

'/2 small onion, finely chopped

2 green pepper, seeded and finely chopped small bunch fresh mint leaves, finely chopped

30 ml freshly squeezed lemon juice

20 ml fish sauce

Dressing: Bring the water to the boil, add the remaining ingredients and simmer uncovered for 1 minute. Cool.

Cut the crab sticks into bite-sized pieces. Melt the butter in a non-stick frying pan, add the lemon juice and heat until sizzling. Sauté the crab sticks for about 2 minutes until golden. Remove from the heat, toss with the cucumber and cool. Drizzle over the dressing and toss.

To Serve: Arrange lettuce on a large platter (or individual plates) and top with crab mixture. Garnish with cashew nuts. Serves 4