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Smoked Haddock, Cannellini and Lemon Crumb Braise

Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4
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 (15 fl oz) vegetable stock
1 425g can cannellini beans, drained
3 15ml spoon (3 tbsp) white breadcrumbs
2 15ml spoon (2 tbsp) fresh parsley, roughly chopped
Heat half the butter with the oil and lightly fry the onion and celery until softened.
Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes. Stir in the lemon juice, cannellini beans and fish, and simmer for 6 – 8 minutes, until the fish is cooked through.
Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden. Stir in the grated lemon rind and parsley.
Serve the braise in bowls with the breadcrumbs sprinkled on top.

Recipe kindly donated by The Seafish Industry

Garlic and Herb Fishy Tagliatelle 

Garlic and Herb Fishy Tagliatelle Serves 4
455g (1lb) haddock or cod fillets, defrosted and cubed
115g (4oz) dried tagliatelle pasta
1 10ml spoon (1 dssrtsp) olive oil
2 courgettes, sliced
55g (2oz) mushrooms, sliced
225g (8oz) garlic and herb soft cheese
2 15ml spoon (2 tbsp) milk
grated Parmesan cheese, to garnish
Cook the pasta, following pack instructions.
Heat the oil in a large saucepan. Add the courgettes and mushrooms, cook for 2-3 minutes.
Add the soft cheese and milk, stir then add the fish. Reduce the heat and cook for 5-7 minutes.
Drain the pasta and add to the fish. Stir gently and serve sprinkled with the grated cheese.
Serve with a mixed leaf salad.
NUTRITIONAL VALUES PER PORTION (APPROX) 314 Kilocalories; 28g Protein; 22g Carbohydrate 13g Fat; 1g Fibre.

Recipe kindly donated by The Seafish Industry

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