Fish and chips with no-waste shell curry sauce
- Published: 3 Jul 24
- Updated: 2 Aug 24
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.
-
Serves 2 -
Hands-on time 50 min. Oven time 30-35 min, plus simmering time 1 hour 20 min
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.
Nutrition
- Calories
- 1,065kcals
- Fat
- 50g (22g saturated)
- Protein
- 50g
- Carbohydrates
- 87g (11g sugars)
- Fibre
- 14g
- Salt
- 1g
delicious. tips
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.