In August, disheartened by the ubiquity of supermarket fish choices in London I decided to try ordering some fish from a Cornwall based fish supplier, Fish for Thought. Now once every four or five weeks I take delivery of a box of fish and sea food, individually wrapped and sitting on a thick bed of ice.
Their website offers a variety of fresh and frozen fish and shell fish, many of which are responsibly and sustainably caught or farmed in British waters. Choices can be made as to how you would like the fish prepared: whole or gutted; scaled and filleted – mackerel fillets are a no-bones favourite! Recipes are included in the box as well as on the website.
Crab Linguine is now a regular on our menu. This is a very quick cook and uses crab sparingly, so not an expensive dish. The less popular brown meat mixed in with the chilli gives the sauce its edge.
Crab Linguine – Feeds 4 and takes no more than 15 mins
250 grammes mixed white and brown crabmeat
1 red chilli – deseeded and chopped finely*
1 large handful of chopped fresh coriander
juice of 1 lemon
2 avocado – skinned,de-stoned, and chopped into chunks
Cornish sea salt
freshly ground white or black pepper
fresh or dried linguine – cooked as per packet instructions (Doesn’t have to be linguine, any long pasta will do)
* Be careful with chilli, everybody has different levels of heat tolerance.
Cook the pasta as per packet instructions, stirring every now and again to ensure it doesn’t stick together. Whilst it’s cooking, prepare all the other ingredients, making sure to toss the avocado in the lemon juice to prevent discolouration.
Drain the pasta and set aside. Then add a slug of olive oil to the pan and on a slow heat gently fry the chilli for a minute or so. Throw in the pasta and, if you can separate out the brown crab meat from the white, add this as well. Toss well together. Now add the rest of the ingredients and fold in carefully. You want to warm them, but not to break them down.
Serve with another slug of olive oil and a sprinkling of chopped coriander. As far as I am concerned, fresh coriander is the new parsley.