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Waitrose recipe Indian-spiced mackerel with carrot mash
January 9 2016

Indian-spiced mackerel with carrot mash

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Chunky Fish Soup

Serving Size: 2

Chunky Fish Soup

Chunky Fish Soup

Ingredients

  • ½ x 400g pack Waitrose Frozen Fruits de Mer cooked from frozen
  • ¼ tsp saffron
  • 1tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 2 bay leaves
  • 227g can chopped tomatoes
  • 500g tub Cooks' ingredients Fish Stock
  • 100g cod fillet skinned and cubed

Instructions

  • Place the potatoes in a large saucepan, cover with water, bring to the boil and simmer for 10–12 minutes until tender. Drain well and mash until smooth.
  • Meanwhile, place the smoked haddock in a large frying pan and cover with boiling water. Simmer gently for 5 minutes or longer to ensure it’s thoroughly cooked through, then drain and break into large flakes, discarding the skin.
  • Preheat the oven to 200ºC, gas mark 6. Stir together the mash, salad onions and parsley then fold in the cheddar and flaked fish. Shape the mixture into 8 even-sized cakes.
  • Dust the cakes in flour then dip in the beaten egg and finally the breadcrumbs, making sure they are evenly coated. Transfer the fishcakes to a large, non-stick baking sheet and spray lightly with oil. Bake for 20 minutes until crisp and golden brown. Serve with the peas.
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