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

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 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.

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.

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.

The quality of the saffron can will alter the colour of the broth

For homemade salt cod: Place 200 g table salt in a baking dish and place cod on top, skin-side down. Cover cod with remaining 300 g table salt then cover dish tightly with cling film. Refrigerate for 24-48 hours. After this time, wash all the salt off. Cod can be used immediately but will taste quite salty. Alternatively, soak in water for 12 hours before using.

Use Hollandaise sauce recipe from the Basics chapter.

Soy paste is made from fermented soybeans and can be found in oriental stores or online. Korean soy paste can be used, but if this is not available, substitute with Japanese miso.

Ask your fish monger to clean and debone (and fillet, if desired) the fresh sardines for you.

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

A spice bag is a shop-bought bag with a mix of spices often used for braising in Chinese dishes. They can be found in oriental stores or online. To make your own spice bag, place a bowl on mixing bowl lid and weigh in 5 g fresh root ginger, cut in round slices (2 mm), 5 g star anise and 5 g cardamom pods. Remove bowl and add 1 Chinese cinnamon stick, broken in pieces, ½ tsp whole cloves, ½ tsp fennel seeds, 1 pinch Sichuan peppers and 2 bay leaves. Cut a rectangular piece of muslin (30 cm x 60 cm), fold in half, transfer contents of bowl to centre of muslin square and tie up with kitchen string.

This dish is a complete meal to feed all the family – two vegetable sides complement the flavoursome topped fish. To make Cornbread for the topping, refer to Cookidoo®.

For a richer sauce, add a 100 g of cream to your sauce.

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