Cook Fish
Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Prawn Risotto
Saute the onion and garlic gently in a glug of olive oil. Pour in the brandy and cook until completely evaporated. Add the rice, season with salt and continue to fry gently until translucent, then add the wine and continue to stir until it has been absorbed and evaporated. Add half the tarragon.
Add hot water ladleful by ladleful, while still stirring the same way. You will need about 500-700ml, depending on your rice, but just add enough to ensure that the rice is cooked until soft and creamy - about 20 minutes. Now add the prawns and the remaining tarragon. Cook for a further 2-3 minutes, season to taste with black pepper, whisk in the butter in small pieces and leave to stand for another couple of minutes before serving, with a squeeze of lemon.
