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Four steps to a superb seafood supper

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Thursday is seafood night at Dukes in Sidmouth where the team showcase the best of crab, lobster, mussels, bream and whatever else the fishermen catch on the day to stunning effect

Dukes seafood supper

When the sun is shining Dukes’ sea-facing patio is the perfect alfresco spot to enjoy succulent seafood dishes fresh from Lyme Bay or Brixham, all expertly teamed with hand-picked wines from Christopher Piper.

And should you be inspired to create your own seafood supper Frances West, sous chef at Dukes, offers these top tips for getting fantastic results from fresh fish:

  1. Use fresh local fish. Visit your local fishmonger – they have a wealth of seafood knowledge. Not only will it be much fresher than from the supermarkets but they will give you tips on how to cook it.
  2. Never overcomplicate the flavours but do experiment with different combinations and always season the fish. To start off, the most popular and easiest method is to cook fish in butter, salt and lemon.
  3. Don’t throw heads, bones and shells away – they will make a fabulous stock. Gently simmer them along with vegetables of your choice. A perfect base for a fish broth or your next seafood dish.
  4. Be brave – try something new. We recently put cuttlefish on the menu for our seafood nights. People thought it was delicious and a great alternative to squid. Many had never thought about eating it but it’s in abundance on our south Devon coast.

Dukes‘ Devon Seafood Nights are every Thursday from 6pm. Booking is essential.

Also try

Dukes

With a prime spot overlooking Sidmouth’s pebbled beach and a menu brimming with fresh fish, Dukes certainly lives up its title of ‘the inn by the sea’

Scallops

Ian Middleton gives us a sneaky taste of Dukes spectacular Devon seafood evenings with this Lyme Bay scallop dish