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Before starting to cook, make sure the fish used in the recipe plus Thermomix® Sensor fits inside the air-fryer frying basket.

Discard any mussels which are open before cooking and those that are still closed after cooking.

If using fresh octopus, freeze beforehand to ensure it is tender.

Discard any mussels which are open before cooking and those that are still closed after cooking.

In Nigeria and many parts of Africa, tilapia fish is used in this recipe. Sea bass, sea bream or other types of white fish are all good substitutes for tilapia.

A windy trip to the British seaside…and a nice, hot, paper-wrapped parcel of steaming hot chips, topped with a big fillet of fish in the crispiest batter, drizzled in vinegar. Now you can create your very own version at home!

Discard any clams that are open before cooking and do not open up after steaming.

A non-stick coating develops over time while using the Rockstars® stoneware. When using the first few times, grease as described in the recipe, but after that, no additional greasing should be necessary.

For a smooth sauce, mix sauce 15 sec/speed 5 before serving.

This deliciously aromatic dish produces mouth-wateringly flaky fish. It is a welcome variation from the heavier, highly spiced curry dishes and, served with rice it can be a complete meal.

The mayonnaise and fish patties can be made ahead. Patties can be made up to a day in advance.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

For a smooth sauce, mix sauce 15 sec/speed 5 before serving.

Samke harra is a traditional Lebanese fish dish; try serving it with pita breads, fried cauliflower, Moghrabieh couscous, fattoush or tabbouleh.

For a smooth sauce: mix 15 sec/speed 5 before serving.

As the marinade is served as a sauce, it is important to choose a high quality fish.

The fish and couscous parcels can be prepared ahead, kept in the fridge and then cooked just before eating.

You can use any firm white fish such as hake, pollack or corvina.