Tag Archives: fish

Fish, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

Hot Honey Marinated Salmon

Hot Honey Marinated SalmonThis easy salmon meal comes together in less than half an hour and while is makes a great family meal it is also an elegant mid-week
dinner party option – fish is such a good choice for when a quick and easy meal is called for.

Hot Honey Marinated Salmon

The exact quantity of hot sauce you use in the marinade is going to
depend on the hotness of your sauce and your taste – on this occasion I used a fairly hot sauce from local artisan grower and producer Orcona Chilllis ‘n Peppers and only needed a teaspoon, but at other times when I have used another sauce I have used as much as a tablespoon.

Serves 4

4 x 150g pieces salmon fillet
sea salt
sliced green onions
HOT HONEY MARINADE
¼ cup honey
1 tsp hot sauce of your choice, or taste
1 clove garlic, finely chopped
1 tsp grated ginger
2 tbsp lemon juice

1              Preheat oven to 200°C.

2              For the marinade, place honey, hot sauce, garlic, ginger and lemon juice in a bowl and mix to combine.

3              Place salmon on a baking tray lined with baking paper and season with a good grind of salt. Brush generously with the
marinade and set aside for 15 minutes or if leaving longer, cover and place in the refrigerator.

4              Bake for 10-15 minutes or until salmon is cooked and flakes when tested with a fork. Serve scattered with green onions.

So tell me, do you serve fish when entertaining mid-week?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Hot Sauce: Orcona Chillis ‘n
Peppers
– Hastings; Honey: The Naked Honey Pot – Taradale; From the garden: lemon; Store Cupboard Ingredients: salt, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish dishes which are great for mid-week entertaining:

John Dory with Chickpea Skordalia & Fried Leeks

John Dory with Chickpea Skordalia & Fried Leeks

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

Spice Crusted Fish with Eggplant Puree & Tapenade

Spice Crusted Fish with Eggplant Puree & Tapenade

 

No Recipe Fish Dinner

No Recipe Fish Dinner

While I have spent much of my career developing, writing and
editing recipes by natural instinct and preferred way to cook is
without a recipe or to use recipes and ideas as a guide.

This style of cooking is most useful when there isn’t a lot in the fridge, freezer or pantry. I just put everything on the bench and then decide how I am going to cook the individual items – sometimes it
involves combining them and at others they are cooked separately then combined on the plate.

For this dinner, the items on the counter where a couple of potatoes, a couple of onions, some fish fillets and a bunch of asparagus. I chopped the potatoes into bite-sized pieces and cut the onions, into wedges, then placed them both in a bowl, drizzled with a little oil and seasoned with a good grind of salt and tossed to coat with the oil. The potatoes and onions were than tipped onto a greased baking and roasted in a preheated 200°C for 30-45 minutes or until golden and cooked.

About 10 minutes before potatoes and onions were ready, the fish was tossed in seasoned flour and pan-cooked in a mixture of oil and butter for 3-4 minutes each side or until golden and the flesh of fish flaked when tested with a fork.

At the same time the asparagus was cooked in the microwave – it could also have been boiled or steamed – any seasonal vegetable could, of course, be served.

This time I kept things fairly simple, using just salt and pepper for
seasoning, but herbs and/or spices could have been added to the flour that coated the fish and/or to the potato/onion mixture.

And that’s how this meal came together – who needs a recipe!

Happy cooking and eating.

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Spicy Smoked Fish & Egg Pilaf

Spicy Smoked Fish & Egg Pilaf

This is really just a ramped up kedgeree and I did toss up whether to call it a kedgeree or a pilaf and decided on the latter because of the cooking method. But, if you love kedgeree you will adorn this dish, served with a side of tossed salad leaves it’s the perfect weekend night or makes a great brunch or lunch.

Spicy Smoked Fish & Egg Pilaf

Serves 4

1 onion, diced
vegetable oil
2 tsp garam masala
1 tbsp grated fresh ginger
1 small red chilli, seeded and chopped
3-4 fresh, frozen or dried curry leaves
1 lemon, zest grated, fruit reserved
1 cup brown basmati rice
2 cups chicken stock
600g naturally smoked fish of your choice, skin and bones removed, flesh flaked
2 free-range eggs, hard-boiled, finely chopped
a good handful of coriander, chopped

1              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garam masala, ginger, chilli, curry leaves and lemon zest and cook, stirring, for 30-45 minutes or until fragrant.

3              Add rice and mix to coat rice with spice mixture. Stir in stock, cover, bring to simmering and simmer, without stirring, for 25-30 minutes or until rice absorbs the liquid and becomes tender.
Remove pan from heat and allow to stand, covered, for 5 minutes.

4              Add fish, eggs and most of the coriander and toss to
combine. Cover again and let stand for a few minutes longer. Serve with a squeeze of lemon juice and scattered with remaining
coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Eggs: Verry Eggs – Napier;
Coriander: JJ Organics – Napier; From the garden: lemon; From the freezer: chilli, curry leaves; Store Cupboard Ingredients: vegetable oil, garam masala, ginger, rice, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.

Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.

Slow-cooked Leeks & Fennel with Spinach & Fish

Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.

Serves 4

4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
olive oil
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper

1              Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.

2              Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other fish recipes you might like to try

North African-spiced Fish Stew

North African-spiced Fish Stew

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

 

Groper with Soy Braised Onions & Garlic

Groper wiht Soy Braised Onions & Garlic

This my take on a Malaysian dish called Chuan-Chuan – it is a dish which is packed with so much flavour, but comes together in less than 20 minutes. I served it on a bed of steamed spinach with a side of steamed brown rice.

I love the way so many Asian recipes match fish with robust flavours to give dishes that are so different from those of so many other
cuisines which tend to team fish with more delicate flavours.

Groper with Soy Braised Onions & Garlic

I love and use fresh chillies regularly, however, their true season is high summer, so when they are plentiful I freeze them to use during the months when they are not as readily available. Simply freeze whole and pull out and use as required – they defrost within in minutes and in most cases can be sliced or chopped while still partially frozen.

Serves 4

vegetable oil
sea salt
4 x 175g hāpuku or groper steaks
2 medium onions, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp finely grated ginger
1 tsp brown sugar
1 tbsp soy sauce
1 tsp rice wine vinegar
freshly ground black pepper
1 small red chilli, thinly sliced – I used a Bird’s eye

1              Heat a large frying pan over a medium-high heat. Add a splash of oil and swirl to coat base of pan. Season fish steaks lightly with salt, add to pan and cook for 4-5 minutes each side – exact cooking time will depend on thickness of steaks, the fish does not have to be completely cooked through at this stage. Remove fish from pan and keep warm.

2              Reduce heat, add a little more oil, if necessary, and onions, cover and cook, stirring occasionally, until for 8-10 or until onions start to brown. Add garlic, ginger and sugar and cook, stirring, for 45-60 seconds or until fragrant. Stir in soy sauce and vinegar and cook, stirring, for 1-2 minutes. Season with a good grind of black pepper and return fish steaks to pan, cover and cook for 1-2 minutes to heat through and finish cooking. Serve scattered with chilli.

So tell me, team fish with delicate or robust flavours?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; From the freezer: chilli; Store Cupboard Ingredients: vegetable oil, ginger, brown sugar, soy sauce, rice wine vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

North African-spiced Fish Stew

North African-spiced Fish Stew

As regular readers know harissa is one of my staple flavourings and here it teams with caraway and cumin seeds to give a wonderful warm spiciness to this fish stew. One of the reasons I love harissa so much is that we are lucky here in Hawke’s Bay to have a local chilli and capsicum grown, Orcona Chillis ‘n Peppers, who make a
fabulously fresh tasting harissa paste and this is the one I always use.

North African-spiced Fish Stew

Serves 4

2 cloves garlic, thinly sliced
1 tbsp harissa paste
1 tbsp tomato paste
1 tsp caraway seeds
2 tsp cumin seeds
olive oil
400g can diced tomatoes
sea salt and freshly ground black pepper
600g firm white fish fillets, cut into large pieces
crumbled feta cheese
chopped fresh coriander

1              Place garlic, harissa paste, tomato paste, caraway seeds, cumin seeds and a good splash of oil in a large frying pan and mix to combine. Place over a medium-low heat and heat for 4-5 minutes or until fragrant.

2              Add tomatoes, rinse can out with water and add to pan.
Increase heat, bring to simmering and simmer, stirring occasionally, for 10-15 minutes until mixture reduces and thickens – you should have a thick rich sauce. Season to taste with salt and black pepper.

3              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork.

4              To serve, ladle into bowls and scatter with feta and
coriander.

Serving suggestion: On this occasion I served the stew on a bed of steamed spinach accompanied by crusty bread.

So tell me, is harissa paste an ingredient you use?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Coriander: The Chef’s Garden@Epicurean– Hastings; Feta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
cumin seeds, caraway seeds, tomato paste, tomatoes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other fish stews you might like to try:

African Smoked Fish & Spinach Stew

African Smoked Fish & Spinach Stew

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

 

Herb-crusted Hāpuku Steaks

Herb-crusted Hāpuku Steaks

Variously known as hāpuku, hapuka or groper with its meaty texture this is a fish much loved by New Zealanders and if you are a
fisherperson and one is part of your catch it is considered you have had a good day on the water.

Found in deep waters in southern oceans hāpuku can weigh up to 100kg, so the steaks can be very big – as were the ones JR got the other day. If the steaks are very large I cook them whole then divide for serving, as with meat and chicken, fish cooked on the bone has great flavour.

Herb-crusted Hāpuku Steaks

A fish steak or cutlet from a large round fish such as hapuku, groper or salmon is cut through the bone of the whole fish and varies in size
depending on the size of the fish.

Serves 4

1 small onion
1 clove garlic, chopped
a good handful fresh coriander
a small handful fresh parsley
4 large green olives, pitted
2 tsp capers, rinsed
1 lemon, zest finely grated, fruit reserved
freshly ground black pepper
olive oil
4 x 175g hāpuku or grouper steaks

1              Place onion, garlic, coriander, parsley, olives, capers, lemon zest, a squeeze of lemon juice and a grind of black pepper in a food processor. Pulse to chop, add a good splash of oil and process to make a thick paste – adding more oil, if necessary. Check seasoning and add a little more lemon juice, if necessary.

2              Place hāpuku steaks on a foil lined baking tray. Spread fish with herb paste and set aside to marinate for 30 minutes.

3              Preheat oven to 220°C. Bake fish for 15-20 minutes or until fish flakes when tested with fork – exact cooking time will depend on the thickness of the steaks.

So tell me, do you prefer fish steaks or fish fillets?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw Gardens – Hastings; Parsley, coriander: The Chef’s Garden@Epicurean – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: capers, olives, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

I was going to serve the braised celery and potatoes as a side to pan-cooked fish, but as regular readers know I love a one-pan dish and as I was about to put the pan on to heat for the fish I thought this piece of blue nose would be better steamed so I put on top of the cooked vegetables and there it was dinner in one pan!

Olive Oil Braised Celery & New Potatoes with Steamed Fish

While many sources tell us that modern celery doesn’t have strings, I have yet to find that elusive variety. But, if you are lucky enough to be able to obtain stringless celery, you will, of course, omit the paring step.

Serves 4

6 sticks celery
4 baby leeks, cut into 5cm pieces
½ cup olive oil
sea salt
4 medium new potatoes, scrubbed and cut into large pieces
1 lemon
4 x 150g firm white fish fillets – on this occasion I used blue nose which is a thick meaty fish
chilli powder, to taste

1              Using a vegetable peeler, pare the celery to remove any strings, then cut in 5cm pieces.

2              Place celery, leeks and olive oil in a large frying pan. Season with a grind of salt and pour over water to just cover. Place over a medium heat, cover, bring to simmering and simmer for 5 minutes.

3              Add potatoes and a squeeze of lemon juice to the pan, cover and bring back to simmering. Simmer for 20-25 minutes longer or until vegetables are tender. Towards the end of the cooking if there is still excessive liquid, remove lid, push vegetables to the side of pan, increase heat and position pan so that the vegetables are sitting off the heat and cook to reduce and thicken the liquid.

4              Season fish with a grind of salt on each side. Push vegetables back to cover base of pan, then place fish on top and sprinkle with a little chilli powder. Cover pan and cook for 5-8 minutes or until fish flakes when tested with a fork – exact cooking will depend on
thickness of fillets – mine took 8 minutes, but the fillets were quite thick. Serve fish on a bed of vegetables.

So tell me, do you have a one-pan fish dish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ’s Organics – Napier; Leeks, celery: Krismaw Gardens – Hastings; Chilli powder –
Spitfire:
Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other one-pan fish recipes you might like to try:

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish Stoup

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

 

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

This warming fish and potato stew uses ground cumin and smoked chipotle flakes – favourite Mexican spices – to create a one-dish meal that is sure to be welcome on a chilly winter evening.

Mexican-spiced Fish & Potato Stew

While a true Mexican dish would be more likely to use corn than spinach, as mentioned previously the spinach is really good here at the moment, so I used that it rather than frozen corn.

Serves 4

1 onion, diced
olive oil
500g potatoes, scrubbed and thinly sliced
1 clove garlic, finely chopped
1 tbsp ground cumin
½ tsp smoked chipotle or red pepper flakes, or to taste
400g can diced tomatoes
sea salt and freshly ground pepper
1 bunch spinach
500g firm white fish fillets of your choice
a good handful of fresh coriander, chopped, plus some leaves to
garnish

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add potatoes, garlic, cumin and chipotle flake and mix to combine. Add tomatoes, rinse can out with water and add to pan. Season with a grind each of salt and black pepper. Cover, bring to simmering and simmer for 15-20 minutes or until potatoes are
tender.

3              Add spinach, cover and cook for 3-4 minutes or until wilted.

4              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork. Add coriander and check seasoning. To serve, ladle into bowls and scatter with coriander leaves.

So tell me, which are your favourite herbs and spices to use with fish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked chipotle flakes: Orcona Chillis ‘n
Peppers
– Hastings; Coriander: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
canned tomatoes, ground cumin, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other warming fish dishes you might like to try:

Coriander Fish Curry

Coriander Fish Curry

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

Fish Yassa

Fish Yassa