Haddock is a smaller white fish than cod, arguably with a finer flavour – they certainly think so in Yorkshire, where this is the first choice for fish and chips. It is gorgeous eaten pristinely fresh, with or without batter, but sadly is over-fished and under threat.
It is also particularly good smoked, so much so that if you are ever offered haddock in France smoked fish is what you will get (fresh haddock there goes by the, to us, amusing name of colin).
Smoked haddock: Finnan haddock is the most famous in this group and always sold on the bone. Best cooked, I think, in the oven with a little milk to provide steam, and a generous amount of butter dotted over.
Arbroath smokies are young haddock (or occasionally whiting) that have been de-headed and gutted but left whole till they are smoked to a dark, almost bronze, colour. They’re delicious eaten hot – because they’re already cooked, all you need to do is brush with melted butter on the outside and with a good knob of butter inside, then place in a hot oven for a few minutes to warm through.
Although it may have connotations of grand Victorian breakfasts or the Raj, kedgeree is, in fact, an easy dish for lunch or supper that is packed with good nutrition.
Yes, smoked fish is expensive, but you'll find that a little goes a long way in this luxurious supper dish for two, so go on - why not treat yourself?
One of Delia's favourite fish recipes, this was introduced to her by Simon Hopkinson, who cooked it for her one day at Bibendum.
Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
This is a very old favourite that never fails to delight. It’s easy, can be prepared in advance and fulfils all the criteria of a really good first course.