Just because it’s cold out, doesn’t mean seafood should be off the table. With many species at their best in the cooler months, winter is one of the best times of the year to enjoy seafood.
It’s good for your health, your tastebuds and your wallet. Swing by Sydney Fish Market and stock up on the freshest Aussie seafood to cook your way through winter and make the most of seasonal produce. So, whether you’re cooking low and slow or fast and furious, it’s time to fire things up.
Moroccan Ocean Jacket Tagine
Ocean Jacket (aka Leather Jacket) is the unsung hero of affordable seafood and its fillets work beautifully in this Moroccan tagine. The secret to the amazing depth of flavour is the spicy chermoula at its base.
Recipe here
Squid with oil and garlic
This winter warmer with squid as its star takes only 10 minutes in the oven. The key ingredient (other than the squid) is lashings of excellent extra virgin olive oil and plenty of crusty bread to mop it up.
Recipe here
Linguine Ai Frutti Di Mare
Dreaming of that Euro trip? Bring a taste of the Italian coast to your kitchen with a seafood pasta that’s oily, herby, garlicky and finishes with crunchy toasted breadcrumbs. Packed with a mix of seafood including a winter hero - Blue Mussels, it’s simple, satisfying and seriously delicious.
Recipe here
Panfried Snapper
Sometimes the simple things in life are the best – a beautiful fillet of snapper, bream or whiting tossed in flour and panfried in extra virgin olive oil. Add a salad and dinner’s sorted.
Recipe here
Tom Yum Soup
When the weather calls for something warming, look to Thailand’s famous hot and sour soup. Fragrant lemongrass and kaffir lime leaves balance the heat of fresh chilli, with lime juice bringing the zing, and fish sauce adding that salty depth. Load it up with prawns, mussels and chunks of fish, and enjoy a dish that’s bold, nourishing and full of punchy flavour.
Recipe here