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Fish and Tomato Bake

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River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.

Haddock Fillet

Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.

To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve

1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.

Serve with the Potatoes and Green Beans.

Photo Courtesy of: *Jeffery*

Poached Eggs on Smoked Haddock with a hot Caper dressing

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Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also firmer, and have a stronger flavour compared to the regular large Capers. If you can’t find any, you can use regular Capers, but make sure that you soak them first to remove the brine flavour.

Poached Egg on Haddock FIllet

To Serve 4
50g baby French Capers
4 slices Thick Rustic Bread
Oil, for frying
4 Smoked Haddock Fillets, weighing about 125g each
600ml Fish Stock, or Water
4 Eggs
75ml Olive Oil
1tbsp Lemon Juice
1tbsp Balsamic Vinegar
Salt and Pepper
125g Baby Spinach Leaves

1. Wash the Capers, and place in a small bowl, with enough cold water in it to cover. Set aside and leave to soak for thirty minutes, before draining, rinsing and patting dry.
2. Cut the Bread into chunks about three centimetres squared. Heat a small amount of Oil in a frying pan, and stir-fry the chunks for about four or five minutes until golden brown and crisp. Drain off on Kitchen Paper, and set to one side.
3. In a small pan, place the Haddock fillets, along with the Fish Stock (or Water). Boil the liquid gently, and poach the Fish for four or five minutes, until it’s firm and cooked through. Remove from the pan with a slotted spoon, and cover with foil to keep it warm.
4. In the same liquid, poach the Eggs for three minutes for runny eggs, or five for firmer eggs.
5. In a small pan, place the Olive Oil, Lemon Juice, Vinegar and Capers, and season to taste. Heat up until almost boiling.
6. Arrange on plates with the Haddock in the centre, with the Egg on top, Spinach and fresh-Croutons around the edges, and drizzle the Dressing over the top. Serve straight away

Photo Courtesy of: Annie Mole

Haddock and Potato Soup

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Haddock Potato Soup

This is a thick, creamy soup, with lashings of flavour and colour. This soup is a great Winter Warmer as a lunch, or brilliant served as a Starter for a meal. Serve with fresh, crusty rolls, and garnished with fresh Chopped Parsley. If you can’t find any Haddock, any white fish will be okay – just make sure there are no bones in there!

To Serve 4
2tbsp Butter
1 Onion, chopped
1 Leek, chopped
2tbsp Plain Flour
850ml Milk
1 Bay Leaf
1 tbsp Chopped Fresh Parsley
350g Smoked Haddock Fillets
450g Potatoes, cooked and mashed
6tbsp Double Cream
Salt and Pepper
Fresh, Crusty Rolls

1.       Melt the butter in a large saucepan over a medium heat and add the Onion and Leek and cook for three minutes or until soft, stirring frequently.

2.       Mix the flour in a bowl with enough of the milk to make a smooth paste, and stir into the saucepan. Cook, stirring constantly for two minutes, before gradually adding the rest of the milk.

3.       Add the Bay Leaf and Parsley, and season to taste with Salt and Pepper, before bringing to the boil, and reducing the heat and simmering for fifteen minutes.

4.       Rinse the Haddock fillets under cold running water, drain and cut into small chunks. Add to the soup and cook for fifteen minutes, or until the fish is cooked through and soft.

5.       Add the Mashed Potatoes and stir in the Cream, before cooking for a further two or three minutes. Remove from the heat, and discard the Bay Leaf.

6.       Serve in warmed bowls and with Fresh rolls and garnish with freshly chopped Parsley.

Photo Courtesy of: Bucklava

Fishermans Pie

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This cheats version of the classic dish is really simple, and really tasty. It’s a great dinner, and simple to make, so it’s great for a busy night.

Making sure that the potatoes are nice and creamy, the cheese very crisp on top, with the succulent flakes of fish will all amaze the eaters, and leave them wanting plate after plate.

To serve 6

1tbsp Olive Oil

2 Leeks (sliced)

275g White Fish Fillets (e.g. Pollack)

300g Smoked Haddock

300ml Milk

300ml Cheese Sauce

150g Small cooked Prawns

4 Eggs (soft boiled, shelled and halved)

650g Mashed Potatoes

50g Grated Mature Cheddar

1.       Heat the oven to 200 C or Gas Mark 6

2.       Heat the oil in a frying pan, before adding the Leeks and gently cooking for six to eight minutes, before removing and setting aside.

3.       Place the White Fish, Haddock and Milk into the pan, and cover with a lid.

4.       Bring to the boil, before leaving to simmer for five minutes, and then remove the fish from the pan and flake – making sure you remove any bones.

5.       Keeping the Milk in the pan, add in the Cheese Sauce, and heat until Simmering. Return the Leeks to the pan.

6.       Put the Fish and Prawns into a large ovenproof dish, lay the eggs out on top evenly, and pour the sauce (Leeks, Cheese Sauce and Milk) on top. Evenly spread the Mashed Potato on top, and cover evenly with Cheddar.

7.       Bake for twenty to thirty minutes, until golden and crispy on top.

Serve with mixed vegetables, or with fresh, crusty rolls.

Photo Courtesy of Minor 9th