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Easy fish camping meals


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More from Outdoor Living Newsletter May Outdoor Living Newsletter
 
Shrimp Jambalaya
Shrimp Jambalaya

Easy to cook and healthy, fish is the perfect culinary change-up from traditional camping staples. For your next camping road trip, try any of these one dish meals.

Plaice with Quick Cucumber Sauce

Serves 4
Preparation time: 10 mins
Cooking time: 15 minutes

Ingredients:

  • 1 1/2 lbs fillet, plaice
  • 3 oz butter
  • 2 tablespoons of anchovy paste (or 3 tablespoons anchovy essence)
  • 1 small cucumber, diced
  • 1 teaspoon fresh dill, chopped
  • 1 can condensed mushroom soup (10 fl oz)
  • 4 tablespoons plain yogurt, unsweetened
  • 1 tomato, skinned, seeded, and chopped
  • Salt and freshly ground black pepper

Instructions:

  1. 1.  Rinse the plaice fillets and dry them well. Melt the butter in a frying pan, add the anchovy paste (or essence) and fillets, fry them over a medium heat until the fish is golden, turning only once.
  2. 2.  In a bowl, combine the remaining ingredients and add salt and pepper to taste.
  3. 3.  Cover the pan and heat at a low heat for about 5 minutes. Remove the fillets to a warm serving dish and pour over the sauce.

Rousette Sauce Tomate

Serves 4
Preparation time: 10 mins
Cooking time: 15 minutes

Ingredients:

  • 1 1/2 lbs chunky white fish
  • 2 oz flour
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 lb ripe tomatoes, skinned, seeded, and diced
  • 3 cloves garlic, peeled and crushed
  • 1 tablespoon fresh basil or marjoram, chopped
  • 1 tablespoon fresh parsley, chopped
  • Garnish
  • 12 black olives pitted
  • Fried bread croutons

Instructions:

  1. 1.  Rinse and dry the fish. Season with the flour with salt and pepper (to taste) and coat the fillets in it, shaking off the surplus.
  2. 2.  Heat 2 tablespoons of oil in a frying pan a fry the fish at a low heat, turning once until golden. In another pan, heat the remaining oil, add the tomatoes garlic herbs, and salt and pepper to taste. Cook at a low heat for 5 minutes.
  3. 3.  Arrange the fish on a hot serving dish and spread the sauce over it. Garnish with the olives and croutons.

Shrimp Jambalaya

Serves 4
Preparation time: 30 mins
Cooking time: 35 minutes

Ingredients:

  • 4 slices of bacon, diced
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1/2 green pepper, cored, seeded, and diced
  • 3 oz rice
  • 12 fl oz chicken stock
  • 8 oz ripe tomatoes, skinned, seeded, and diced
  • 1 bay leaf
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fresh basil, chopped
  • Salt and freshly ground black pepper
  • 8 oz shrimps, peeled
  • 2 oz green or black olives, pitted and sliced

Instructions:

  1. 1.  Fry the bacon until crisp, drain, and put on a plate. Add the onion, garlic, and green pepper to the pan and cook at a low heat, until soft.
  2. 2.  Put the bacon back in the pot and add the remaining ingredients, except the shrimp and olives.
  3. 3.  Bring to the boil, cover, and simmer for the 15 to 20 minutes, or until the rice is tender.
  4. 4.  Add the shrimp and olives and heat until hot.
  5. 5.  Remove the bay leaf and place onto a hot serving dish.

Kedgeree

Serves 4
Preparation time: 5 mins
Cooking time: 25 minutes

Ingredients:

  • 1 lb fillet, smoked haddock
  • 3 oz butter
  • 1 onion, peeled and finely sliced
  • 1/2 teaspoon curry powder
  • 4 oz long grain rice
  • Squeeze of lemon juice
  • 2 oz sultanas
  • 1 pint chicken stock
  • 4 tablespoons fresh parsley, chopped (garnish)
  • 2 hard-boiled eggs, sliced
  • 1 lemon, quartered

Instructions:

  1. 1.  Place the haddock fillet in a shallow dish, cover it with boiling water, and leave it for 3 minutes. Drain the fish, then remove it and discard the skin and any bones. Flack the flesh.
  2. 2.  Melt 1 oz of butter in a large frying pan, add the onion, and cook at a low heat until soft. Add the curry powder and cook for 2 minutes; stir in the rice, lemon juice, and sultanas; and pour on the stock. Bring to the boil and cook steadily for 15 minutes.
  3. 3.  Add the fish and continue cooking at a low heat for about 10 minutes, or until the rice is tender and the liquid is absorbed.
  4. 4.  Using a fork, stir in the remaining butter and the parsley then add salt and pepper to taste.

Creamy Salmon and Tagliatelle

Serves 4
Preparation time: 20 mins
Cooking time: 15 minutes

Ingredients:

  • 8 oz tagliatelle (or any pasta type)
  • 2 tablespoons olive oil
  • 4 spring onions, trimmed and finely chopped
  • 12 oz fresh or frozen asparagus spears, trimmed and cut into short pieces
  • 14 oz canned red salmon, drained, skinned, boned, and flaked
  • 1 tablespoon capers, finely chopped
  • Freshly ground black pepper
  • 1/2 pint double cream
  • 1 lemon, cut into 4 wedges

Instructions:

  1. 1.  Cook the pasta. In the meantime, heat the oil in a large frying pan and cook the spring onions and asparagus over a moderate heat, covered for 5 minutes.
  2. 2.  Stir in the salmon, capers, pepper, and cream into the asparagus and onion mixture and heat through for 5 minutes stirring.
  3. 3.  Drain the pasta and toss it lightly in the asparagus and salmon mixture to coat it evenly. Place in a heated serving dish and serve with the lemon wedges and a green salad.

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