Seafood & Squash Creole

I pinched this recipe from Sunday Brunch programme on Channel 4 last week.  I added the rice vinegar, sweetener basil and thyme to make it a bit more tangy but again it’s up to you. watch out for the Scotch Bonnet chilli as it may well blow your brains out. It does get better after a few mouthfuls (you may need to stock up on loo roll though!)


loo roll


2 sea bass boneless fillets

300g prawns, peeled and fresh

1 butternut squash

2 red onion

3 garlic cloves

1 red peppers

1 green peppers

1 Scotch bonnet

2 tbsp smoked paprika

1 tin chopped tomatoes

400ml coconut milk

1 tin chickpeas

baby spinach 1 large handful (fresh or frozen)

1 tbsp all-purpose seasoning (or Cajun)

1 tbsp rice vinegar

1 tsp sweetener

Small handful fresh basil

200ml fish stock

3 cups of basmati white rice


  1. Cook diced butternut squash in a roasting tin with olive oil and 1 tbsp of the paprika
  2. Sweat the onions in oil, adding peppers, scotch bonnet and garlic paste
  3. Add chopped tomatoes, coconut milk and the other tbsp of paprika
  4. Simmer until thickened and season with all-purpose seasoning
  5. Add chickpeas, spinach, and cooked butternut squash. Mix.
  6. Season seafood and seabass with salt, pepper and fresh lime and poach in top of pan until cooked
  7. Serve with basmati rice


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