Our cioppino recipe contains a combination of fish and shellfish—haddock fillets, shrimp and clams, among them. You can pick these up at the grocery store without emptying your wallet (and even ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...

Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top ...

Firm white fish goes so well with lentils. Here Marcus Wareing steams haddock in the same pot as a soupy green lentil casserole, then tops with mascarpone. Preheat the oven to 200C/180C Fan/Gas 6.

The assertive ingredients in this crust are just right for flaky and mild-flavored cod. Scrod and haddock also work well. In fact, any fresh fish fillets—the fresher the better—can be cooked this way.

Cover the haddock fillets with the rock salt and refrigerate for 10 minutes, then rinse the salt off under cold running water and pat the fish dry with kitchen paper. Set aside. Preheat the oven ...

1. Put the watermelon, herbs, feta, olives and jalapeño peppers in a large bowl and toss together. 2. Spoon into serving ...

Hogan opts for hake, a mild-flavored white fish that doesn’t compete with the simple beer batter that coats the fillets before ... you can substitute pollock, haddock, or cod.

Here's the classic British recipe with haddock and triple cooked chips Ingredients To serve Golden-fried fish fillet 300 gms triple-cooked chips 75 gms minted peas with butter 75 gms tartare sauce ...