Mon 28 Jul

Best Seafood Species for Soups, Stews and Curries

When it’s cold outside, few things hit the spot like a hot soup, flavourful stew or rich, fragrant curry. Whether you prefer a dish that is coconut-based and creamy, bright and tomato-driven, or spicy and packing a punch, the right seafood can turn a good dish into a great one. Here are a few of our favourite species to simmer and stir this winter.

 

Pink Ling

With its firm texture and mild, slightly sweet flavour, Pink Ling holds up beautifully in saucy dishes. It’s ideal for chunkier curries where you want the fish to stay together without falling apart. Try it in a Sri-Laken or Indian inspired curry, it won’t disappoint.

 

Ocean Jacket

An underrated winter gem. Ocean Jacket has a clean flavour and a dense, meaty flesh that works well with a variety of spices or simple ingredients, like lemon and oregano. It’s particularly great roasted whole (with its skin and head removed). It bursts with flavour when simmered gently in Moroccan spices like in this veggie tagine, where it soaks up flavour without losing its structure.

 

Silver Trevally

Trevally has a slightly stronger flavour, which makes it a great match for dishes with bold aromatics - think ginger, garlic, and tamarind. It’s well suited to Thai-Style red curry but also holds up beautifully when baked into a creamy fish pie. We have recipes for both dishes in our cookbook, you can grab a copy here. If you're after something hearty and full of depth, give this species a go.

 

Prawns

A no-brainer. Prawns cook quickly, absorb flavour beautifully, and bring a natural sweetness to any dish. They are so versatile you can chuck them in any dish and reap the rewards. They're perfect for spicy Tom Yum soup, a traditional Laksa or thrown into a curry-style dish. Just be careful not to overcook them, add them right at the end for tender, juicy results.

 

Blue Mussels

Mussels are affordable, sustainable, and bring big flavour. Their briny juices naturally enhance a curry sauce, especially when paired with lemongrass, chilli, and coconut milk. Serve them straight from the pot like in this recipe for Zuppa Di Cozze Piccante, with tomato, garlic and wine, mopping them up with crusty bread or spooned over rice to soak up all that goodness.

 

Tip: No matter which seafood you choose let the sauce develop first, then let your seafood finish it off with flavour and texture.

 

Feeling inspired?

Check in with your local fishmonger to see what’s fresh and in season, then get simmering. Want more? Grab a copy of our cookbook A Fish For All Seasons for all the winter recipe inspiration you need.

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