Fish and chips with no-waste shell curry sauce

Fish and chips with no-waste shell curry sauce

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

Fish and chips with no-waste shell curry sauce

For more delicious no-waste ideas, try our fish scrap croquettes and crispy fish skin crackling.

  • Serves icon Serves 2
  • Time icon Hands-on time 50 min. Oven time 30-35 min, plus simmering time 1 hour 20 min

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

For more delicious no-waste ideas, try our fish scrap croquettes and crispy fish skin crackling.

Nutrition: Per serving

Calories
1,065kcals
Fat
50g (22g saturated)
Protein
50g
Carbohydrates
87g (11g sugars)
Fibre
14g
Salt
1g

Before you start

Use hake, cod, haddock, halibut or monkfish; check the MCS’s Good Fish Guide.

To have enough shells to make this sauce, keep a bag or container in the freezer and add to it each time you have any leftover shells. Defrost it in the fridge overnight once you have enough to make the sauce.

Before you start

Use hake, cod, haddock, halibut or monkfish; check the MCS’s Good Fish Guide.

To have enough shells to make this sauce, keep a bag or container in the freezer and add to it each time you have any leftover shells. Defrost it in the fridge overnight once you have enough to make the sauce.

Ingredients

  • 2 large floury potatoes, scrubbed (no need to peel)
  • 2 tbsp olive oil
  • 2 x 200g sustainable firm white fish fillets
  • 1 tbsp plain flour
  • ¼ tsp paprika
  • 250g frozen peas
  • 15g salted butter
  • 2 tarragon sprigs, leaves chopped
  • Lemon wedges to serve

For the shell sauce

  •  About 400g crustacean shells (prawn or langoustine heads and tails, crab and lobster shells, raw or cooked)
  • 2 tbsp olive oil
  • 2 banana shallots, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 garlic cloves, sliced
  • ½ tbsp curry powder
  • 200ml dry white wine
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 50ml double cream
  • 80g salted butter, cubed
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Method

  1. To make the sauce, put the shells in a large heavy bowl and use the end of a rolling pin to bash into smaller pieces. Heat 1 tbsp of the oil in a large saucepan over a medium-high heat, then add the shells, shallots, carrot, fennel, garlic and a large pinch of salt. Cook for 15-20 minutes, stirring regularly, until golden and starting to caramelise.
  2. Stir in the curry powder and cook for 1 minute. Add the wine and bubble until it’s almost all reduced, then add 1 litre water, the bay leaf and peppercorns. Bring to the boil, then reduce to a simmer and bubble gently for 1 hour, stirring occasionally.
  3. When the sauce has had an hour, pass it through a sieve into a medium saucepan, then return to the heat and boil to reduce by two-thirds (about 20 minutes).
  4. Meanwhile, prepare the chips. Heat the oven to 190°C fan/gas 6½ with a tray inside to heat up. Cut the potatoes into 1cm thick chips and rinse in cold water. Tip into a saucepan, cover with salted water, bring to the boil, then simmer for 5 minutes. Drain and leave to steam dry. Add half the oil to the tray in the oven once it’s hot, then put the tray back in the oven for 3 minutes. Season the chips with salt, then tip carefully into the hot oil and turn to coat. Roast for 30-35 minutes, turning halfway, until crisp and golden. Season with salt flakes as soon as the chips come out of the oven.
  5. Put the fish on a plate and dry a little with kitchen paper. Season with salt and leave for a few minutes. Dust with the flour and paprika, then season with pepper.
  6. Once the sauce has reduced, turn the heat to low and stir in the cream. Add the butter, a few cubes at a time, stirring all the time, until melted and emulsified into a glossy sauce. Season to taste, then keep warm over a low heat.
  7. Bring a small pan of salted water to the boil and cook the peas for 3 minutes. Drain and return to the pan. Add the butter and half the tarragon, then mash with a potato masher. Season and cover to keep warm.
  8. Heat a nonstick frying pan over a medium heat and add the remaining 1 tbsp oil. Once hot, add the fish fillets. Cook for 2-4 minutes (depending on  thickness) until the edges are starting to turn opaque. Flip and cook for another 2-4 minutes until the flesh is opaque all the way through.
  9. Serve the fish, chips and mushy peas with the curry sauce for pouring over. Add a wedge of lemon for squeezing.

Nutrition

Nutrition: per serving
Calories
1,065kcals
Fat
50g (22g saturated)
Protein
50g
Carbohydrates
87g (11g sugars)
Fibre
14g
Salt
1g

delicious. tips

  1. You can prep the shell sauce the day before. Once reduced, cool, then chill. Warm through in a pan, then add the butter when you’re ready to serve. You could also freeze it at this stage.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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