Serves 4 to 6

Need

• 12 ounces fresh or frozen skinless fish fillets ( cod, grouper, or trout)
• 3 cups water
• 1 14 ½ ounce can vegetable or reduced sodium chicken broth
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Several dashes bottled hot pepper sauce
• 1 10- ounce can tomatoes with jalapeno peppers
• 1 small cucumber, chopped ( 1 cup)
• 1 small yellow summer squash or zucchini, c hopped ( 1 cup)
• 2 plum tomatoes, chopped ( 1 cup)
• 2 to 3 green onions, sliced ( ¼ cup)

Thaw the fish if frozen. Rinse the fish. Cut the fish into ½ inch pieces

In a medium saucepan bring water to boiling; add fish. Cover and simmer for 3 to 4 minutes or until the fish flakes easily with a fork. Drain the fish; cove and chill.

In a medium saucepan combine the broth, cumin, garlic powder, and hot pepper sauce. Bring mixture to boiling. Remove from heat. Transfer to a large bowl. Stir in the tomatoes with jalapeno peppers, cucumber, yellow summer squash, or zucchini, plum tomatoes, and green onions. Cover and chill for 4 to 12 hours. Before serving, stir chilled fish into the vegetable mixture. Makes 4 to 6 servings

Nutrition: 124 calories per serving, 16 g protein, 12 g carbohydrates, 2 g fat ( 0 g saturated), 33 mg cholesterol, 677 mg sodium, 506 mg potassium.

This authentic Thai dish is sure to please!

Serves 2 to 3

Need:

• 4 cups fish or chicken stock
• 4 lemon grass stalks
• 3 limes
• 2 small fresh hot red chilies, seeded and thinly sliced
• 2cm a piece of fresh galangal, peeled and thinly sliced
• 6 coriander stalks, with leaves
• 2 kaffir lime leaves, coarsely chopped (optional)
• 12 oz monkfish fillet, skinned and cut into 2.5 cm
• 15 ml/ 1 tbsp rice vinegar
• 3 tbsp Thai fish sauce
• 2 tbsp chopped coriander leaves, to garnish

1. Put the stock into a saucepan and bring to boil. Meanwhile, slice the bulb ends of each lemon grass stalk diagonally into pieces about 3 mm thick. Peel off four wide strips of lime rind with a potato peeler, taking care to avoid the white pith underneath which would make the soup biter. Squeeze the limes and reserve the juice.
2. Add the sliced lemon grass, lime rind, chilies, galangal and coriander stalks to the stock, with the kaffir lime leaves, if using. Simmer for 1-2 minutes.
3. Add the monkfish, rice vinegar and Thai fish sauce, with half of the reserved lime juice. Simmer for about 3 minutes, until the fish is just cooked. Lift out and discard the coriander stalks, taste the broth and add more lime juice if necessary; the soup should taste quite sour. Sprinkle with the coriander leaves and serve very hot.

Smoked eel has become a very popular dish, and is seen on the most sophisticated tables.

Serves 4

Ingredients Needed

• 1 lb smoked eel fillets, skinned
• 2 large heads of chicory, separated
• 4 radicchio leaves
• Flat leaf parsley leaves, to garnish

For the citrus dressing

• 1 lemon
• 1 orange
• 1 tsp sugar
• 1 tsp Dijon mustard
• 6 tbsp sunflower oil
• 1 tbsp chopped fresh parsley
• Salt and ground black pepper

1. Cut the fillets diagonally into 8 pieces. Make the dressing. Using the zestier, carefully remove the rind in strips from the lemon and the orange. Squeeze the juice from both fruit. Set the lemon juice aside and pour the orange juice into a small pan. Stir the rinds and sugar. Bring to a boil and reduce by half. Leave to cool.
2. Whisk the Dijon mustard, reserved lemon juice and the sunflower oil together in a bowl. Add the orange juice mixture, then stir in the chopped fresh parsley. Season to taste with salt and ground black pepper and whisk again.
3. Arrange the Chicory leaves in a circle on individual plates, with the pointed ends radiating outwards like the spokes of a wheel. Take the radicchio leaves between the chicory leaves
4. Drizzle a little of the dressing over the leaves and place four pieces of the eel in a star shape in the middle. Garnish with the parsley leaves and serve. Offer the remaining dressing separately.

Red mullet and raspberry vinegar is a delicious combination in this starter salad!

Serves 4

Need:

• 8 red mullet fillets, scaled
• 1 tbsp olive oil
• 1 tbsp raspberry vinegar
• 6 oz mixed dark green and red salad leaves, such as lamb’s lettuce, radicchio, oak leaf lettuce and rocket
• Salt and ground black pepper

For the raspberry dressing

• 1 cup raspberries, pureed and sieved
• 2 tbsp raspberry vinegar
• 4 tbsp extra virgin olive oil
• ¼ - ½ tsp caster sugar

1. Lay the red mullet fillets in a shallow dish. Whisk together the olive oil and raspberry vinegar, add a pinch of salt and drizzle the mixture over the fish. Cover and leave to marinate for 1 hour.
2. Meanwhile, whisk together the dressing ingredients to season and taste.
3. Wash ad dry the salad leaves, put them in a bowl, pour over most of the dressing and toss lightly.
4. Heat a rigid grilling pan or frying pan until very hot, put in the red mullet fillets and fry for 2- 3 minutes on each side, until just cooked. Cut the fillets diagonally in half to make rough diamond shapes.
5. Arrange a tall heap of salad in the middle of each serving plate. Prop up four red mullet fillet halves on the salad on each plate with the reserved dressing spooned around. Serve.

Japanese rice vinegar has a pale straw colored sauce that is mild.

Serves 4

Need:

• 6 cups torn spinach
• 1 9 ¼ ounce can water packed tuna, chilled, drained, and broken into large pieces
• 1 cup fresh bean sprouts
• 1 8- ounce can sliced water chestnuts, drained
• 1 large tomato, cut into wedges
• 1 stalk celery, chopped ( ½ cup)
• 1 green onion, sliced ( 2 tablespoons)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or white whine vinegar
• 1 tablespoon water
• 2 to 3 teaspoons toasted sesame oil
• 1 teaspoon sugar
• 1/8 teaspoon dry mustard
• Several dashes bottled hot pepper sauce

In a large salad bowl combine spinach, tuna, bean sprouts, water chestnuts, tomato wedges, celery, and green onion. Toss to mix.

For the dressing, in a screw top jar combine the soy sauce, rice vinegar or white whine vinegar, water, sesame oil, sugar, dry mustard, and bottled hot pepper sauce. Cover and shake well to mix.

Pour the dressing over the spinach mixture. Toss to coat. This makes 4 servings

Nutrition Facts:
172 calories, 24 g protein, 14 g carbohydrates, 3g fat( 1 g saturated), 12 mg cholesterol, 1,095 mg sodium, 928 mg potassium.