Indian-spiced mackerel with carrot mash
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.
