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.
This recipe can be made using plaice, sea bass, cod or haddock
Made with smoked haddock this is good as a light lunch with some home-made wholemeal bread or toast, it is also a perfect starter for a Hogmanay or Burns Night supper
Use any firm white-fleshed fish such as cod, haddock or pollack for this recipe. Dusting the fish with flour and Parmesan adds a lovely golden crust. The Romesco sauce - made from walnuts - is the finishing touch.
Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.
It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.
Kedgeree... to good to only have for breakfast.
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.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!