April 14, 2024

Winter seafood recipes by Mitch Tonks

Fish is not just for summer season, and winter is not just for roast dinners and hearty stews. Seafood suppers can not only be delightful and comforting, but are packed full of nutritious omega-3 fatty acids and nutritional vitamins this sort of as D and B2. Suitable for keeping the winter blues (and flu) absent.

And who superior to change to for winter season seafood recipe inspiration than Mitch Tonks, founder of Brixham-centered Rockfish, a sustainable seafood supplier than champions the ideal the British waters have to provide?

Tonks’ seafood chowder is scrumptious, comforting, fantastic for the winter season months and nutritious – and jam-packed with seafood. It is effortless to cook dinner and ideal for the household or even a bigger feast.

Alternatively, Tonks’ amazing fish gratin is a hearty fish dish and a rapid and mouth watering choice to a common fish pie recipe, great for enjoying with family or good friends at house this wintertime.

Seafood chowder

Insert some haddock for some essential added punch


“A properly-made seafood chowder is delicious, comforting and very uncomplicated. I like mine packed with seafood relatively than making a slim creamy soup. I believe some haddock is necessary to give it that added punch.”

Serves: 4


1kg stay mussels

500g live clams

200ml white wine

Sprig of thyme

3 garlic cloves, finely chopped

50g butter

4 carrots, finely chopped

1 substantial leek, finely chopped

1 celery adhere, finely chopped

100g diced smoked pancetta (optional)

2 contemporary bay leaves (give them a very little tear)

400ml double product

300g finely diced potatoes

200g skinless fish fillet, reduce into chunk-sized pieces (cod, pollack and monkfish all operate well)

150g skinless smoked haddock fillet, reduce into chunk-sized parts

12 peeled uncooked king prawns or a handful of little peeled prawns

Handful chopped parsley

Salt and freshly floor black pepper


1. Wash the mussels in chilly water. Scrape off any barnacles connected to the shells and pull off the brown wispy beards, if there. Discard any mussels with damaged shells. If any mussels are open, faucet them sharply. If they never near, discard them – they are lifeless and not edible. Rinse the mussels again, then drain in a colander.

2. Verify that all the clam shells are undamaged and tightly shut (or shut when tapped). Rinse beneath chilly running h2o to eliminate any grit or sand.

3. Put the mussels and clams in a pan substantial sufficient to keep them easily with no crowding – it is greater if they are unfold out alternatively than getting piled on best of each other. Include the white wine, thyme and one of the garlic cloves. Crank up the warmth, address and steam right until the shells open. Go away to neat, then take away the clams and mussels from their shells, discarding any that haven’t opened. Pressure the juices and reserve.

4. Melt the butter in the similar pan and insert the carrots, leek, celery, remaining garlic, pancetta, if employing, and bay leaves. Cook gently until eventually the greens are softened. Incorporate the reserved shellfish juice and the cream and provide to a simmer. Incorporate the diced potatoes and simmer for 8-10 minutes or until finally they start out to split down.

5. Insert the uncooked fish and prawns and prepare dinner for 5-6 minutes, then include the mussels and clams to warm as a result of for a number of minutes. Finish with a great deal of chopped parsley and season to flavor.

Fish gratin

A rapid and delightful choice to fish pie

(Ed Ovenden)

“This hearty fish dish is a rapid and delightful substitute to a standard fish pie recipe, and best for making the most of with loved ones or buddies in the comfort and ease of your dwelling this autumn.”


1 x Rockfish (or shop-acquired) fish pie blend (monkfish, smocked pollack, whiting and ling)

100g shell on prawns (some peeled, some unpeeled)

2 leeks

2 spring onions

25g butter, plus added for grating

150ml double product

300ml milk

1 tbsp basic flour

1 tsp English mustard

A several black and pink peppercorns

Handful grated parmesan

Handful of breadcrumbs

Handful of chopped parsley


1. Pour the milk into a saucepan. Include a bay leaf, a couple black and pink peppercorns, English mustard and fish pie mix. Bring to the boil and then go away to simmer.

2. Chop the leeks finely and add to a dry frying pan – maintain stirring to stay away from catching on the pan.

3. The moment the leeks have softened, incorporate the butter and mix right up until it has totally melted. Increase the flour and mix.

4. Preserving the fish in the saucepan, little by little incorporate the milk to the leeks, while stirring, to form a sauce.

5. Add the double product, chopped spring onions and a pinch of salt and pepper. Hold stirring as you insert the fish and then the prawns.

6. Transfer the blend into an oven harmless dish, then best with the grated butter, parmesan and breadcrumbs. Pop beneath the grill on a significant location right until crispy and golden on best.

7. Take away from the oven, prime with some chopped parsley and serve together with a crisp salad and some new potatoes.

Identified to serve the quite very best regional and sustainably sourced seafood, Rockfish champions the most effective the British waters have to present. Rockfishhas produced fantastic good quality seafood – as properly as Mitch Tonks pro recipes – out there at household way too, with his on line seafood marketplace