January Online Ordering

Hello and welcome to January! It's one of the toughest months to guage availability, so until fishing gets well underway and the supply challenges ease, I've removed the option to pre-order wild capture Newlyn fish from online ordering

I am buying lots of wonderful fish, and chances are, will have what you're looking for. But 'just in case' there's an issue with availability the best option to order your fish requirements is to send me an email at info@passionateaboutfish.co.uk and I will be able to advise you on the likelyhood of getting your preferred species.

Thank you! Sue

Melanogrammus aeglefinus

Haddock Fillet

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

Growing up in Scotland, haddock was always our fish of choice. Smaller than Cod, it has a sweeter flavour and the Haddock we source from the South West is always utterly delicious. Either out of Newlyn or Plymouth, both supply premium quality haddock that is firm yet flaky and perfect for any recipe requiring fillets of fish.

We love one pot recipes and this one from Jamie Oliver is a real winner

4 portions of haddock (or any white fish
300g Basmati Rice
6 heaped teaspoons green olive tapenade OR Pesto
Some halved cherry tomatoes
Red Wine Vinegar
Fresh Basil

In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade and pour over 600ml of water. Lid on, let it come to the boil
While that's happening, mix the tomato halves with 1 tablespoon each of olive oil and red wine vinegar, taste and season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Place the fish in the pan, pushing it into the rice, scatter over the dressed tomatoes, then put the lid back on and boil for 10 minutes, or until the rice is cooked through. Remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
Spoon the remaining tapenade / Pesto over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

Allow 200g per person for a generous portion