4 fish recipes for Christmas

The fish is, together with the shellfish, a food very demanded to prepare the menus of the meals in these dates of Christmas. It is undoubtedly a food as popular as healthy, which stands out as the protagonist in the development of a wide variety of Christmas recipes.

As you surely know, fish is a healthy food that provides our body with many nutritional properties, so we must not give up its consumption, nutritionists advise eating fish at least 2 or 3 times a week.

The fish recipes that we will provide in this post are 3 simple recipes to prepare, delicious and nutritious that we prepare with white fish and blue fish.

As white fish we have chosen the soft sole, the fresh cod and the monkfish, and as blue fish the tuna.

Delicious fish recipes for Christmas

Sole with clams and green sauce

The sole is a white fish, with a mild, tender taste that tends to please the little ones of the house, as well as the adults.

In this recipe the sole will accompany it with some fresh clams and we will bathe it with a green sauce.

In case of not getting the fresh clams, we can prepare it with frozen clams or without clams, only the fillets of sole with its green sauce.

Ingredients for 6 people:

6 clean sole loins.
750 grams of fresh clams.

Ingredients for green sauce:

300 ml. of cooking broth from the clams.
6 cloves of garlic without skin and slices.
A chopped onion.
Fresh chopped chives, 2 bouquets.
Extra virgin olive oil
150 ml. of white wine.
Salt.

Preparation of the sole with clams and green sauce:

We start by cooking the clams, put the clams and water in a cauldron to cover them, add a little salt and cook them with medium heat until they open.
The clams that are not opened once cooked should be discarded. Drain the clams, reserving the broth, reserve 300 ml. of broth
We strain the broth with a very thin Chinese or sieve. We remove the shell from the clams.
In a cauldron, add a little olive oil to sauté half the chives, the onion, and the garlic.
Once they are steamed, add the wine, boil it and add the broth that we had reserved and strained.
We cook with medium heat for 5 more minutes. Then grind with the blender arm. If we like a little thicker we add a teaspoon of cornstarch and cook with soft fire, stirring until it thickens a little and we reserve.
In a pan put a little olive oil to warm to brown the loins of sole. We put salt to each loin of sole and when the oil is hot we are doing them, browning them on both sides.
In a wide cauldron we put the loins of dorado already golden and we spill on top the green sauce, the clams and the rest of chopped chives.
We cook everything with soft fire for 5 minutes.
We present the loins of sole with the green sauce and the clams in a platter or tray to take it to the table.

The loins of sole with clams and green sauce we can accompany it with garnished cooked potatoes, golden potatoes to pictures, rice, boiled or sautéed vegetables, salad or a mashed potatoes.

Cod fillets with honey and potato garnish

The recipe for cod with honey has been prepared with fresh cod, although it can be prepared with salted cod, previously desalinating it with the necessary soaking in water.

Ingredients:

1,200 grams of fresh cod loins.
2 bay leaves.
300 ml. of homemade or cold industrial fish broth.
225 grams of simple sifted wheat flour.
Extra virgin olive oil
6 tablespoons of honey
Salt.
6 medium potatoes

Ingredients for the sauce:

3 teaspoons of honey
12 tablespoons of vinegar.

Preparation of cod loin with honey and potato garnish:

We put some salt on cod loins. In a frying pan we put a small dish of olive oil to heat to pass a little bit the loins of cod. We mark the cod loins a little in the pan with care that they are not destroyed because they are tender and delicate.
Carefully put them on a tray or fountain.
To prepare the dough in which we will reboza the cod we take a bowl or bowl and put in the cold fish broth the 6 tablespoons of honey and sifted flour that we will incorporate little by little.
We remove until a not very thick mass is formed. On a plate we put a little sifted flour to go past the cod loins.
Next we pass the cod loins by the dough we have prepared.
We put a little virgin olive oil in a frying pan and when it is hot we brown the cod loins on both sides.
Then brown the potatoes in a pan with a little virgin olive oil. Once golden, we reserve them on a plate.

Preparation of the sauce:

In a heater we put the vinegar on the fire to reduce it, then we add the honey and with a low fire we boil, while it is boiling we stir to make it thicken a little.
We put the sauce in a bowl or bowl.
At the time of presenting the cod on the table we will do it in individual dishes, first we will place a mattress of potatoes with a little sauce on top, on top of the potatoes the cod with a little sauce on top.

Monkfish Papillote

Among our fish recipes could not miss this healthy cooking technique, the papillote.

Fish and other foods cooked with this technique retain all their nutritional properties, gain flavor and preserve their texture better.

Although the monkfish is not a fish that is attractive because of its appearance, it is nevertheless an affordable fish, of fine meat, which is very rich.

Ingredients for 6 people:

6 monkfish loins, approximately 200 grams each.
A large onion cut into strips (juliana).
2 carrots in skinless and cut into sticks.
2 zucchini cut into slices.
2 bay leaves.
2 teaspoons of sweet paprika
Extra virgin olive oil
A pinch of ground black pepper.
Salt.

Preparation of the monkfish papillote:

In a frying pan we put a small dish of olive oil to heat to sauté the onion, and the carrot. Put a little salt on top and then add zucchini.
We sauté everything for 5 minutes. Remove from heat and add over the paprika stirring to mix well and reserve.
Next we cut 6 square pieces of aluminum foil to prepare the papillote.
On each piece of aluminum foil we place a loin of monkfish with a little salt and pepper on top. On top of each loin of monkfish we distribute the vegetables that we have fried and reserved.
We cut the 2 laurel leaves and we also put the laurel distributed for each spine.
We put the oven to preheat with a temperature of 220º C for 10 minutes.
Close each package of monkfish and vegetables so that the juices do not come out and cook with the concentrated steam.
Place the packages with care not to burn in the oven tray and cook it with a temperature of 220ºC for 10 minutes. Open the oven and remove the tray.
We remove the packages and place them in individual plates without opening so that each guest is imbued with the aromas that this way of cooking preserves. Serve hot papillotes.

This dish can be accompanied by a mashed potatoes, boiled potatoes, a salad or rice.

Tuna Marmitako

Tuna is one of the fish species found in the blue fish denomination.

Blue fish is a fish rich in nutrients, especially in Omega 3 fatty acid, so we can say that tuna and other blue fish are heart-healthy fish that help us to prevent this type of diseases, avoiding or reducing the LDL cholesterol considered as bad cholesterol.

The recipe that we prepare with tuna is a marmitako, a stew prepared with tuna, potatoes, onion, paprika, wine and some other ingredients.

It is very easy to make, it is a dish that is served hot and it is very delicious.

Ingredients for 6 people:

300 grams of tuna or fresh bonito sliced.
600 grams of potatoes without skin and cut into squares.
A large red pepper cut into cubes.
A green pepper cut into cubes.
2 small onions cut up.
3 garlic cloves without skin and small pieces.
A bouquet of minced parsley.
2 bay leaves.
One and a half tablespoon of sweet paprika.
300 ml. of white wine.
150 ml. of fried tomato or homemade tomato sauce.
Extra virgin olive oil
A few small saffron.
Salt.

Preparation of tuna marmitako:

In a cauldron we put a little extra virgin olive oil to warm to sauté onions, peppers and garlic.
When they are sautéed, add the potatoes, the bay leaves, the parsley, the white wine, which we will reduce with a boil.
Once it boils add the sweet paprika, the tomato sauce, a little salt and cover with water.
Cook with a simmer until the potatoes are tender.
When the potatoes are tender add the saffron strands, the pieces of tuna and cook for 8 or 10 minutes more with low heat.
We remove from the fire and take to the table to serve it in individual dishes and accompany it with a good bread or village bread.

We hope you like these delicious and simple recipes to prepare and taste as a main course this Christmas.

From NatureVia, good luck and Merry Christmas for everyone! ThemesChristmas Christmas Recipes