Steaming fish atop vegetables and then using the cooking liquid to make a sauce is a good way to retain water–soluble vitamins. Here a piece of fish is cooked with baby carrots and [...]
Low–fat fish and vitamin–packed vegetables are cooked using one of the most healthy of all cooking techniques – steaming. Lightly flavoured with ginger, soy sauce and white wine, this satisfying [...]
Good stock provides the flavour base for this delicate broth. When homemade stock is not available, try one of the high–quality commercial stocks rather than a stock cube. The polenta [...]
This recipe uses the fish–poaching milk to make the soufflé base, and fresh herbs and chopped tomatoes are added for a lovely flavour. Serve straight from the oven, with crusty wholemeal bread to [...]
A chowder is a classic American meal–in–a–bowl soup. This delicious chowder is flavoured with lean bacon, leeks and tomatoes and thickened with potatoes, all of which provide [...]
This colourful soup is light yet satisfying. Chunky cubes of white fish, prawns and small pasta shells combine with the full flavours of fennel and leek to make a delicious first course. Serve [...]
Whole red mullet are baked in the oven on a bed of aniseed-flavoured fennel and fresh orange segments. To save time, ask your fishmonger to scale and gut the fish for you. Serve one parcel per [...]
Bamboo steamer baskets are very handy for this dish – you can stack them so that everything can be steamed together. The moist heat from steaming ensures that the fish doesn't dry out. If using a [...]

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Philippines lockdown update:
Please be advised that due to the current lockdown in the Philippines, we hope to have the April print issue available by the middle of July, and the May, June and July issues available by the end of July, but this is dependent on when local lockdown restrictions are lifted. We sincerely apologise for this inconvenience. Thank you and stay safe!
– The Reader’s Digest team