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


  • 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


  1. 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.
  2. Cook until the Onions start to soften.
  3. 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.
  4. 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.
  5. To Finish the Dish: Add the Fish Stock Paste, Light Vegetable Stock Paste and Double Cream.
  6. Add the Diluted Cornflour and stir until a smooth sauce has been formed.
  7. Stir in the Chopped Flat Leaf Parsley.