Prawn Cocktail Canapes

Full Recipe Details

Mark’s recipes on the Mairead Ronan Show Today FM
INGREDIENTS

  • oil

    1 shallot, diced

    200g chorizo, diced

    1 tin of tomatoes

    1 litre of fish stock (chicken stock will work too)

    1 bay leaf

    1-2 star anise

    1 tsp. smoked paprika

    600g-700g fish, cut into chunks (use any white fish or a mixture – such as cod, haddock, pollack)

    150g bread crumbs

    70g butter, softened

    handful tarragon, chopped

    salt and pepper

METHOD / INSTRUCTIONS

Preheat the oven to 200ºC

Put a pot over medium temperature and add a little oil, add the shallot and let it soften for a few minutes, add the chorizo and let it cook for a few minutes, now add the tomatoes. Let this cook for a few minutes while you prepare the fish. 

Put the stock, bay leaf, star anise and smoked paprika in another pot and bring this to a simmer. Season the fish and then add the fish to the stock. Let this cook for about 3-4 minutes. Make sure the liquid is slowly simmering and is not boiling while the fish is cooking. Be gentle with the fish and let it over cook. While this is cooking mix the breadcrumbs, butter and herbs together. 

Put the onions and chorizo mixture in an oven proof dish. Then with a slotted spoon carefully remove the fish and place it on top of this. 

Sprinkle the breadcrumb mixture over the top.

Put this in the oven and bake this for about 10-15 minutes. 

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