Tag Archive: Fish Friday

  1. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link . 

    Recipe Courtesy of field&flower

    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes



    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.
  2. Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

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    This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.

    Recipe Courtesy of Great British Chefs

    Serves: 2

    Cooking Time: 35 minutes



    Lemon Sole

    • 1 lemon sole, fins and head removed and de-scaled
    • 2 tbsp of plain flour
    • olive oil
    • 50g of butter, cubed
    • salt
    • pepper


    • 1 knob of butter
    • 4 anchovies
    • 1/2 onion, finely diced
    • 3 garlic cloves, sliced
    • 30g of capers
    • 80g of olives, (we used anchovy stuffed olives)
    • 400g of cherry tomatoes, halved
    • 1 handful of parsley leaves, chopped
    • salt
    • pepper

    Cooking Method

    1. Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
    2. Add the capers and fry for a further minute.
    3. Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
    4. In the meantime, lightly dust the fish with flour on both sides and season.
    5. Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
    6. Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
    7. Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.

    To serve

    1. Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
    2. Top with the fish and a further sprinkle of parsley and flaky sea salt.
  3. Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder

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    We are delighted to share this tasty recipe with you by Luke Holder. With its flaky white flesh and subtle flavour, it’s still one of the nation’s favourite fish. Perfect for any occasion and sure to wow your guests.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 6

    Cooking Time: 1 hour 30 minutes


    • Large saucepan
    • 24cm Copper Tri-ply Sauté Pan
    • Steamer
    • Potato ricer
    • Whisk



    • 400g of cod loin, use Skrei when in season


    • 500kg potatoes
    • 150g of potato flour
    • 1 small egg
    • 12g of Parmesan, grated (plus extra to finish the gnocchi)
    • 1 knob of butter
    • salt
    • pepper


    • 300g of purple sprouting broccoli
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

    Chilli, Garlic and Fennel Seed Dressing

    • 1 tsp chilli flakes
    • 1 tsp garlic, finely chopped
    • 2 tsp Cabernet Sauvignon vinegar
    • 4 tbsp of extra virgin olive oil
    • 1 tsp honey
    • 1 tsp chopped rosemary
    • 1 tsp fennel seeds, toasted
    • 2 lemons, zested

     Cooking Method

    1. To begin, make the gnocchi. Add the potatoes (still in their skins) to a large pan of cold water and bring to the boil. Simmer until completely cooked through.
    2. Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool.
    3. Spread the potato out on a work surface. Sprinkle over the flour and Parmesan, crack the egg into the middle of the pile and season. Using a pastry cutter, cut the mixture together until it comes together into a ball of dough. Allow to rest for 20 minutes, then roll the dough into long sausages measuring about 1.5cm–2cm in diameter.
    4. Cut the lengths of dough into 2.5cm pieces and set aside.
    5. Steam the cod for 6 minutes, until cooked through. Flake the flesh into a bowl, retaining nice whole flakes.
    6. Whisk together the dressing ingredients and use to season the cod flakes.
    7. Trim the ends of the broccoli stems and cut the stems into 1cm pieces, keeping the florets whole for garnish.
    8. Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam.
    9. Blanch the gnocchi in the seasoned boiling water until they float to the surface. Drain and add to a hot pan with a knob of butter and a grating of Parmesan. Toss to coat off the heat and season with salt and pepper.
    10. Add a knob of butter to a hot pan and allow to melt and foam. Add the garlic, thyme and blanched broccoli and toss to coat and heat through in the foaming butter. Season with salt and pepper.


    To serve

    1. Gently combine the gnocchi with the broccoli stems and dressed cod, then divide between plates. Garnish with the broccoli florets and serve.