Spicy Tilapia Pasta

Another seafood and chorizo recipe you say!! I'm afraid it is, but i'm addicted to chorizo at the moment, i know it has syns, but the flavours and spices and smokiness is so worth it, it just makes the dish come to life!!! In the winter months i'm all about comfort food and this is on the list!

6.5 syns for the whole dish on extra easy, which in our house made 3 servings, but were greedy!!

Ingredients

4 tilapia fillets

100g cooking chorizo sliced 6.5 syns

2 garlic cloves finely chopped

1 red chilli finely chopped

1 tin tomatoes

250ml fish or vegetable stock

1 tsp paprika

salt and pepper

handful coriander leaves

cooked pasta of choice

Method

In a large pan sprayed with frylight, cook the chorizo until it is golden, add the garlic and chilli, cook for 1 minute then add the paprika, tomatoes and fish stock, season and simmer for 5 minutes. Lay the tilapia in the sauce and cook for 8 minutes, add the pasta and coriander leaves to the dish stir into the sauce, gently breaking up the fish into large chunks and then serve.

Slow Cooked Squid and Shrimp with Fennel

I love seafood and i love pasta, so put together this is a match made in heaven!!

I have to say this is one of the best recipes i have done so far. really tasty, with a touch of anise flavour and a kick from the chilli. Cooking the squid for a long time makes it so tender. 

You can have it syn free on extra easy by leaving out the olives but for 1 syn for 8 olives, it's worth throwing them in!!

I served mine with linguine, but you could have this with anything you like, even a large chunk of bread would be good, but don't forget to syn it!!!

Ingredients

1 lb squid cleaned and cut into rings

20 shrimp raw

1 fennel bulb thinly sliced

3 garlic cloves finely chopped

16 olives stoned (2 syns)

2 tins tomatoes

1 tbsp capers

1 tsp chilli flakes

handful fresh tarragon and basil

300 ml fish stock

pinch of sweetener

salt and pepper

Method

Spray a large pan with frylight and fry the fennel till golden and soft, add the garlic and fry for another minute, add the stock and bring to a boil, turn down to a simmer and stir in the tomatoes, capers, chilli flakes, sweetener and olives, then add the squid, season to taste, and simmer for at least an hour, keep an eye on it to make sure it doesn't dry out, if it starts to get a bit to thick add some water.

When the squid is tender add the shrimp and cook for 5 more minutes then tear in the herbs and serve with side of choice.

Chilli Crab Linguine

This is a lovely light and refreshing dish, the sweetness of the crab with the bite of the chilli and tang of the lemon juice complement each other perfectly!

Syn free on extra easy


Serves 4

Ingredients

1 packet of dried linguine
1 red chilli
1 garlic clove
finely grated zest of a lemon
2 tbsp capers
200 ml fish stock
2 tbsp lemon juice
small handful basil leaves torn
2 tins of white crab meat ( i use ½ tub which i get from Costco)

Method

Cook the pasta as per packet instructions.
Chop the chilli and garlic in a blender or finely chop.
Heat the stock, chopped chilli and garlic with the lemon zest in a large frying pan until it boils then simmer over a low heat, add the capers and lemon juice and gently stir in the crab meat and basil. Add the cooked pasta to the pan and gentle mix together.
Season to taste and serve.