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maltatoday, WEDNESDAY, 22 MARCH 2017 14 Food Fresh from the fishermen's nets on Gourmet Today TV Living in the Mediterranean means we have access to an abundance of fresh seafood. The Preca sisters make the most of the fishermen's catch with some easy-to-prepare recipes on Gourmet Today TV. They start with a Mediterranean seafood stew served with crispy garlic toast, followed by two types of fish cakes; one with prawns and one with neonati. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Mediterranean seafood stew Fish cakes COMING UP THIS WEEK This week the Preca sisters make good use of some produce from the fish market. They make a Mediterranean style bouillabaisse and fish cakes made with both prawns and neonati. Don't miss this episode of Gourmet Today TV, this Saturday at 16:05 on TVM. Ingedients • 3 cloves garlic • 2 tbsp olive oil • 1 onion, finely chopped • 1 stalk celery, finely chopped • Salt and pepper • 1 squid, cleaned with body sliced into ½-inch rings, tentacles halved lengthwise if large • ½ tbsp tomato paste • 1 cup dry white wine • 300g fresh tomatoes, chopped • 2 bay leaves • 200g clams • 1½ cups seafood stock or vegetable broth • 3 tbsp flat-leaf parsley, chopped • ½ tsp lemon zest • 1 baguette, sliced and toasted • 200g prawns, peeled and deveined • 400g mussels, scrubbed and de- bearded • 200g skinless flaky white fish Method 1. Mince 2 of the garlic cloves. 2. In a large pot over medium heat, heat oil and add onion, celery, salt and pepper and cook until softened, 6 to 8 mins. 3. Add 2 cloves of the garlic and cook for 1 to 2 mins more. 4. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender, 15 to 20 mins. 5. Add tomato paste and cook, stirring, 1 minute. 6. Add wine, raise heat to medium- high, and cook until cooking liquid is reduced by half, 5 to 7 mins. 7. Add tomatoes, bay leaves and stock. 8. Cover and simmer for 30 minutes. Season with salt and pepper. 9. Mix 1 tbsp parsley, lemon zest, and 1 salt together. 10. Cut remaining garlic clove in half and rub the cut sides on the toasts. 11. Spread the flavored oil on the toasts. 12. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 mins. 13. Stir in the prawns and mussels. 14. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 mins more. 15. Discard bay leaves and stir in remaining 2 tablespoons parsley. 16. Serve immediately with toast. This recipe first appeared on Gourmet Today TV, aired on TVM on 18 March, 2017. Prawns cakes Ingedients • 1 tsp vegetable oil • 2 tbsp finely chopped red onion • 1 tbsp finely chopped • 500g fresh prawns, peeled and deveined • 1 cup panko bread • ¼ cup milk • 1 ½ tsp garlic salt • Lemon zest • 2 eggs Method 1. Heat 1 tsp vegetable oil in a skillet over medium heat. Stir in red onion. Cook and stir until tender. 2. Place fresh prawns in a bowl, adding the bread, milk, seasoning, lemon zest, garlic and eggs and beat until they are the right consistency to form cakes. Form six 4-inch cakes, and fry for approx. 7 -10 mins, turning once. White bait fish cakes • 3 eggs • ½ cup milk • ¾ cup self-raising flour • 500g white bait • 2 tbsp veg oil • Fresh herbs basil or mint • 2 clove garlic • 1 onion, finely chopped • Salt and pepper Method 1. Beat the eggs in a large bowl, then mix in the milk. 2. Season with salt pepper to taste. 3. Add the flour slowly - the mixture should be thick and runny. 4. In a colander, rinse the whitebait. 5. Drain, and mix into the egg mixture until well combined, add the chopped onion and chopped garlic, fresh herbs. 6. Heat a frying pan on medium-high heat, and once heated, add the olive oil. 7. Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set and starts to go golden on the underside. 8. Turn, and cook on the other side until golden. 9. Keep warm in the oven until ready to serve These recipes first appeared on Gourmet Today TV, aired on TVM on 18 March, 2017. Fish cakes are a great way to get more seafood into your diet and makes eating fish fun for the kids. The Preca sisters use prawns and neonati to make two different kind of fish cakes.