Freshly caught fish (as opposed to commercially farmed fish) has a lot of nutritional benefits, namely omega-3 fatty acids, high-quality protein, iodine and various vitamins and minerals.

The Stanleys have been selling freshly caught fish straight off their boat in Bembridge harbour, but a few years ago, they acquired a shop in the village:

Here are two recipes from my childhood:

FISH AND LEEK PIE

(1) Melt a knob of butter in a heavy pan. Add in flaky fish fillet (about 2 good-sized fillet).  Coat the fillets with the butter. Pour in enough full cream milk to cover.  Add bay leaf, peppercorns and a roughly chopped carrot.  Simmer until the carrot is soft and the fish disintegrates.

(2) Boil potatoes, parsnip and a carrot until soft. Roughly mash it with butter, cream and grated cheese. Season to taste.

(3) Saute three sliced leeks in butter until soft.

(4) Layer a casserole dish with fish, leek and mash. Bake until golden on top. Serve immediately.

BOUILLABASSE

(1) Saute 1 head of garlic and 1 chopped onion in olive oil in a soup pot.

(2) Add fish bones to the garlic and olive. Add a few chopped tomatoes, a bay leaf, a chilli, peppercorns, one carrot (cut into chunks), a celery stalk and water.

(3) Boil for several hours.

(4) Remove fish bones. Add cubed potatoes and carrots. Cook until soft. Then add fish filets just before serving.

(5) Season to taste.

(6) Serve piping hot with crusty bread.

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