I’m very excited to have been asked to become involved in a campaign called Fish is the Dish and have been sent my first parcel of fish by Delish Fish. There is a great section on the main Fish is the Dish website called Fish ‘n’ Tips, as well as many more great recipes for fish. The wider objective of the campaign is to provide advice to us all about preparing and eating seafood and to highlight its health benefits. I know it makes sense to eat more fish and I know that as a family we should eat more fish, so I’m looking forward to cooking up some recipes and sharing some advice and tips as I go along.
My fish parcel contained a little note to say that the haddock had been provided for me by John Milne from Delish Fish and that the haddock was caught in the North Sea and has Marine Stewardship Council accreditation. There were also a few surprise packets of hot smoked salmon, mmnnn. It made me realise how wonderful it is to know exactly where the food I am serving my family has come from. I know that I’m not going to have a little note of provenance every time I cook fish, but there are some simple things to keep in mind:
Today’s recipe is for Kedgeree and we are using undyed smoked haddock from the North Sea. How to check your haddock is sustainable:
North Sea haddock stocks are accredited by the Marine Stewardship Council (MSC) so when buying fish, look for or ask, whether it has been accredited.
We do tend to eat a lot of cod in the UK, but there are many other types of fish to enjoy from British waters. In Cornwall, for example, 40 different species of fish are landed every day – of which only 12 are subject to fishing quotas. And many of those varieties have had their quotas increased, thanks to more abundant stocks. Cod stocks in some areas of UK waters are depleted and so strictly managed, to make sure the numbers recover. However, more than 95% of the cod we eat in the UK comes from managed fisheries in Iceland and the Barents Sea, so just spend a few seconds checking.
Source: Fish is the Dish
Inside my parcel there was a recipe to try for Kedgeree, which I have to say, is not a dish I have ever cooked or even eaten before. Not sure why. Kedgeree is traditionally a breakfast dish, brought over to the UK by British colonials who had become fond of it in India. It is a rice dish, cooked with light spices, with fish, usually haddocked, added to it. The recipe I was sent was very mild, flavoured with onions, turmeric, a few green caradmom pods and a cinnamon stick.
In actual fact, the kedgeree was quick and easy to make and the recipe was very tasty. I thought that the children would think that the flavour of the smoked fish would be too strong, but the fact that it had boiled egg on top as a garnish was a great decoy and they polished off the lot. Although it is supposed to be a breakfast dish we had it for supper. There’s a bowl left this morning actually so I think I will have it for breakfast after all. I hope you try it and let me know how you get on.
Prep time: 5 minutes
Cooking time: 30 minutes
- 450g undyed smoked haddock
- 25g butter
- 1 onion
- 2 green cardamom pods, lightly crushed
- ¼ tsp turmeric
- 1 cinnamon stick
- 350g basmati rice
- 600ml stock
- 2 hard-boiled eggs to garnish
- Preheat the oven to 200 °C / 390 °F.
- Wrap the haddock in foil and cook it in the oven on a baking tray for 8 minutes. (Check it’s done by seeing if it flakes easily with a fork.)
- Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamom pods. Cook for 3 more minutes.
- Rinse the rice in water and then drain well.
- Add the rice to the pan and stir well so it is coated, add the stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
- Flake the cooked haddock and stir it into the rice and cook for another 5 minutes.
- Divide it among the plates with half a hard-boiled egg on top of each to garnish.
- Mine was missing a few sprigs of parsely, so you could add that too!
Thank you to Delish Fish for sending me the haddock and to Fish is the Dish for asking me to become involved. If you are on Twitter, you can follow @fishisthedish and look out for the hashtag #fishtips. If Facebook is more your thing, you can find them here Fish is The Dish on Facebook.
You might have also noticed a new little badge on my blog, called Family Friendly Fridays. Really, it is to encourage me to post more family friendly recipes and I hope top post one every Friday, but I might open it up as a blog hop or link up event in the coming weeks. Let me know if you’d like to join in.0