Go Back

Fish quesadilla recipe

Fish quesadilla recipe that is loaded with chunky flakes of cod, succulent sweet prawns (shrimp) with meaty mussels and squid all enveloped in a Mexican-inspired marinara sauce and masses of melting cheese. An experience you'll never forget.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dinner, Lazy Lunch, Sharing plates
Cuisine Mexican Italian fusion
Servings 4 people

Equipment

  • 1 Frying pan
  • 1 oven tray

Ingredients
  

  • 2 skinless cod fillets (approximately 240g)
  • 200 g medley of cooked seafood (squid, mussels, prawns)
  • 1 red onion, roughly chopped
  • 1-2 garlic cloves, chopped
  • 1 tablespoon of ancho chilli paste
  • 1 tablespoon of chipotle chilli paste
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of cinnamon
  • 1 teaspoon of oregano
  • 400 g (a tin) of cherry tomatoes
  • 1 fresh jalapeño, deseeded and chopped
  • 1 of coriander (cilantro), chopped
  • 8 small 8 small flour or corn tortillas
  • 400 g of grated mozzarella
  • 1 lime

Garnish and sides

  • 20 g fresh chopped coriander (cilantro)
  • 1 sliced jalapeño
  • 1 generous dollop of sour cream
  • chipotle hot sauce to taste

Instructions
 

  • In a frying pan, fry the onions in oil for 4 minutes until softened. Next add the garlic, chilli pastes and smoked paprika, ground cumin, cinnamon and oregano and continue to fry for a further 1-2 minutes to fully coat the onions and help release the spice flavours.
  • Pour all the contents of the tinned cherry tomatoes in the pan, stir to incorporate and reduce the sauce for 10 minutes. Season with salt and pepper to taste.
  • Pat the cod fillets dry with some kitchen paper, season with salt and place on top of the sauce. Place a lid over the pan and steam the fish for 6 minutes.
  • Remove the lid and take out the cooked cod fillets and set aside. Stir the sauce. If it is too wet, reduce to a paste-like consistency (3-5 minutes). Take off the heat to cool.
  • Preheat the oven to 200℃/392°F and prepare another large frying pan for heating the tortillas in hot vegetable or olive oil. Cooking in batches fry each tortilla for 1 minute on each side.
  • Flake the cod into large meaty pieces and stir into the cooled sauce along with the medley of seafood (cooked squid, mussels and prawns). Add a squeeze of lime and a handful of chopped coriander (cilantro).
  • To build the quesadillas, take four fried tortillas and liberally sprinkle over a layer of grated cheese on each one. Spoon over equal amounts of the fish filling on each tortilla and sprinkle over a final layer of cheese on top. Place the remaining tortillas on top creating your “sandwich” quesadilla.
  • Place the quesadillas on an oven tray and bake for 6-8 minutes at 200℃/392°F until the cheese has melted. Serve whilst hot with garnishes and side dips.