Spoon the mixture into the buttered dish and spread level. Place the dish on a baking tray and bake the soufflé in the bottom ...

Place the smoked haddock fillets on top of the chowder and ... then cut in half and add to the pan. Reduce the cooking time slightly. The nutritional information was calculated using semi-skimmed ...

Cook on a low heat until the fish is fully ... then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the grated cheese.

Flakes of firm, gently smoked haddock make a wonderful risotto ... which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars ...

You can use smoked haddock, as I’ve done here ... then carefully lower them into the hot fat. Cook for about 4-5 minutes, turning every so often until golden in colour. Remove with a slotted ...

Gently slip the whole haddock fillets into the chowder. Lower the heat, cover the pan, and cook for 2 minutes. Add the smoked ...

Season haddock fillets with salt and pepper ... Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

You can use haddock for any recipes for which you would use cod. It roasts, fries, poaches and steams beautifully. The texture is not as chalky as cod, but not far from it. You will find that ...

Cover the haddock fillets with the rock ... and cook for a further 3 minutes. Stir in the smoked paprika, followed by the tomato purée. Cook for 1 minute, then mix in the tomato juice and stock.

This will take 20-25 minutes over a medium heat. Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and ...