A favourite in most of the fish and chip shops across the North West and from the same family as cod fillet. Stocks are now much more plentiful and quotas in the North Sea and Iceland have been increased since 2009.
Heart, teeth, bones, joints, eyes, muscles and brain
Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4 Ingredients: 455g (1lb) natural smoked haddock fillets, defrosted, skinned and cut into 2.5 cm (1”) cubes grated rind and juice of 2 lemons 55g (2oz) butter 1 15ml spoon (1 tbsp) olive oil 1 onion, finely chopped 2 celery sticks, finely sliced 2 bay leaves 1 227g can chopped tomatoes 425ml (15Read More
Cullan Skink Serves 2 -3 Ingredients: 340g (12oz) smoked haddock, defrosted, skinned and cubed 55g (2oz) butter 1 onion, finely chopped 1 stick celery, finely chopped 225g (8oz) potatoes, peeled and diced 300ml (10 fl oz) fish or vegetable stock 425ml (15 fl oz) milk freshly milled black pepper 4 15ml spoon (4 tbsp) fresh chopped parsley 3 15ml spoon (3 tbsp)Read More
Corsican Fish Omelette Serves 4 Ingredients: 455g (1 lb) haddock fillets 1 15ml spoon (1 tbsp) olive oil 1 small onion, chopped 1 small turnip or swede, peeled and grated 1 15ml spoon (1 tbsp) Worcestershire sauce salt and freshly milled black pepper 2 eggs, lightly beaten 1 15ml spoon (1 tbsp) parsley, chopped Method Poach the fish portions in a littleRead More