A simple, one-pot fish stew of Portuguese ancestry cooked in the style now typical in Goa. Bread essential!

Grey mullet and a selection of vegetables are cooked in a Moroccan "Charmoula" spice paste and served with couscous scented with saffron.

The robust flavours of cider and sage showcase the versatility of one of the UK's most under-appreciated fish varieties.

A dish based on an infamous Vietnamese recipe of fish marinated in turmeric and fried with dill and spring onions and peanuts.

Black bream coated in a cooked Keralan spice paste and baked in the oven in a banana leaf packet.

Sambal Matah, a fresh Balinese "salsa" dresses a marinated and baked black bream to make a dish evocative of the Indian Ocean.

A Middle Eastern dish of fish cooked with rice and onions and spiced with cumin.

Grey mullet is an underrated fish. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction...

I am probably abusing the word masala (which technically means a mix of spices) in the title of this recipe, but what I am essentially...

I had lunch with my Bengali friend the other day at an Indian restaurant. Unbeknownst to me at the time of booking, the restaurant has...

A Keralan fish curry with green mango and curry leaves in a coconut gravy. Grey mullet comes into its own in this dish.

Roughly this time last year Les emailed me to report that he had had a winning time scooping up a haul of large gurnard and invited me to...

A great buddy of mine is Bengali and a real lover of food. He would probably be the first to say that all Bengalis are. Once upon a...