- Roasted Mackerel with Thyme
- Spiced Mackerel
- Apricot and Honey Stuffed Mackerel
- Greek Style Mackerel
- Roast Cod with Curried Tomato Vinaigrette
- Haddock with Coarse Grain Mustard Crust
- Fish Pie with Smoked Salmon & Prawns
- Cod Loin Fillet Marinated with Lemon and Olive Oil
- Seared Salmon with Brandy and Cream Glazed Penne
- Cod Boulangere
- Roast Cod with Parma Ham
- Somerset Style Fish Casserole
- Cod with Fennel and Green Beans
- Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
- Salmon Fillet Marinated with Lemon and Olive Oil
- Roasted Salmon Supreme with Nicoise-Style Salad
Somerset Style Fish Casserole
Read about our Pacific cod, Atlantic cod and Atlantic haddock. View the range of frozen cod and fish dishes we have available.
Portions: 4
Ingredients
- 150g Cod Loin (cut into 20mm dice)
- 225g Smoked Haddock (cut into 20mm dice)
- 300g Hoki Fillet (cut into 20mm dice)
- 1.5g Salt
- 2g Coarse Ground Peppercorns
- 190g White Onions (cut into 10mm dice)
- 120g Cider
- 22g Fish Stock Paste
- 30g Lemon Juice
- 11g Chopped Flat Leaf Parsley
- 120g Bramley Apples (peeled, cored and sliced)
- 11g Grated Lemon Zest
- 30g Cornflour
- 15g Butter
- 22g Light Vegetable Stock Paste
- 75g Double Cream
- 225g Water
- 10g Olive Oil
Method
- In the base of a heavy bottom saucepan, place the Olive Oil. Add the Salt, Coarse Ground Peppercorns, Diced White Onions, Lemon Zest and Butter.
- Cook until the Onions start to soften.
- Add the Diced Cod Loin, Diced Smoked Haddock and Diced Hoki. Cook for a couple of minutes making sure the fish does not break down.
- Add the Cider, Bramley Apple Slices, Lemon Juice and Water, Cover with a lid and simmer for about 4 – 5 minutes. Make sure the fish does not break up.
- To Finish the Dish: Add the Fish Stock Paste, Light Vegetable Stock Paste and Double Cream.
- Add the Diluted Cornflour and stir until a smooth sauce has been formed.
- Stir in the Chopped Flat Leaf Parsley.