3 recipes with delicious fish and seafood
Fish is one of the most popular foods during the holidays, especially at Christmas, as it is very digestive and there are thousands of possibilities when preparing a fish recipe; Dozens of different species and many different ways to prepare it. However, it is also ideal in the end when it is consumed during practically the whole year.
We have compiled some of the most delicious fish recipes, with which you will surprise your guests on any special occasion. 
Hake casserole in green sauce with clams and prawns
Ingredients
- 8 slices of hake
- 4 onions
- 2 cloves of garlic
- 200 grams of clams
- 200 grams of peeled prawns
- 1 stream of white wine
- Olive oil
- Flour
- Fresh parsley
Step by step preparation
- Put the clams in a small pan over the heat, cover and cook until they open. We reserve
- Sauté the hake slices, flour them well shaking the excess and fry them in a deep pan or pan until golden brown on both sides. We take out and reserve.
- In the same oil, toss the chopped onions and garlic and fry until golden brown. Add a nice stream of white wine and some fresh chopped parsley branches, shake the casserole a bit, scraping the bottom to recover all the flavors and add the hake slices again. Cook covered over medium heat for 10 minutes.
- Add the clams with the cooking set, which we have strained with a cloth strainer, and the peeled prawns, and cook uncovered for 10 more minutes to thicken the sauce. We serve hot.
Shrimp Curry
Ingredients
- 32 prawns
- 4 shallots
- 2 cloves of garlic
- 1 piece of 3 cm of ginger
- 2 red chilies
- 1 cinnamon stick
- 6 cardamom pods
- 1 can of unsweetened coconut milk
- ½ glass of boiling water
- Sesame or peanut oil
For the mash
- 3 tablespoons of soy sauce
- 2 tablespoons of lemon juice
- 1 tablespoon of turmeric
Recipe step by step
- Peel the prawns and eviscerate them, making a cut along the tail above the black thread, to pull it and remove it.
- Mix in a bowl turmeric, lemon juice and soy sauce, toss the prawns, mix well, cover and let marinate in the fridge.
- Pour a little oil in a large pan and when hot fry the shallots, garlic and chilies - chopped all very fine - and the grated ginger, for 10 minutes until all the aromas come off and get a golden color. Add the cinnamon stick, the cardamom pods and the prawns together with the whole macerated sauce and sauté for 1 minute until the prawns change color. Add the coconut milk and boiling water and cook for 4 more minutes.
- Serve hot with basmati rice.
Baked salmon with prawns béchamel
Ingredients
- 6 salmon loins
- 300 grams of prawns
- 1 chive
- 2 leeks
- 1 stream of brandy
- Olive oil
- 2 tablespoons fresh parsley
- Bechamel sauce
Recipe step by step
- In a pan with a little olive oil, sauté the leek, only the white part, and the finely chopped chives. When the vegetables are well poached, add the brandy and stir for 2 minutes to evaporate the alcohol. Add the peeled prawns and cook for 2 more minutes until they change color. Add the chopped fresh parsley and pour everything in the casserole with the béchamel sauce. We mix well and reserve.
- In another pan or on a plate that we will have hot and without the need for oil, fry the salmon loins, only for 1 minute on each side, to brown them on the outside without being made inside. We take out on absorbent paper.
- We put in a dish of honor a layer of the béchamel sauce of vegetables and prawns, place the salmon loins on top and cover with the rest of the béchamel sauce. We put in the oven preheated to 180º during 15 minutes until the surface is golden. We serve fresh from the oven.
