15% off @ The Fish Society - LOVE!
Updated: Jan 7
Not quite ready to cut it all out and go completely vegan? Then perhaps taking the step to pescetarianism is for you. Fill your mealtimes with delicious fish & seafood whilst still making a significant positive impact on the environment and your health.
We are here to help with some delicious ideas for you to add to your basket as well as brilliant recipes for you to try courtesy of our fish favourites, The Fish Society. Check out these mouth-watering recipes and the fish to go with it!
The Lifestyle Guide has an exclusive discount code for you to use at the checkout:
Ingredients (Serves 2)
300ml vegetable stock
1 large potato, peeled and chopped into small chunks
2 large handfuls savoy cabbage, finely shredded
2 heaped tbsp Dijon mustard
STEP 1: Boil the potato chunks in the stock for 6 minutes, then add the cabbage and a knob of butter, stir, cover and simmer gently for a further 4 minutes.
STEP 2: Lay the haddock on top of the cabbage and potatoes, cover and leave to steam for 5 minutes.
STEP 3: Meanwhile, make the mustard sauce: melt the butter and whisk in the mustard with a splash of water and season.
STEP 4: When haddock is cooked, remove from pan and remove the skin carefully. keeping the fish as intact as possible. Keep warm. Mash the potato and cabbage together in the pan with the pan juices. Scoop mash onto plates, sit the haddock on top and pour over the sauce.
Ingredients (Serves 4)
1 large onion
4 garlic cloves
100g (4 oz) unsalted butter
85ml (3 fl oz) dry white wine
½ tsp salt plus salt and pepper to season
2 bay leaves
300ml (10 fl oz) fish stock
STEP 1: First make the confit by chopping-up the onion and garlic. Melt half the butter in a flameproof casserole dish and fry the onion and garlic gently until soft. Remove the rind from the lemon in thin strips and add to the casserole dish with half of the juice, the wine, one bay leaf and salt. Cover and continue to cook on a low heat on the hob for 30 minutes (or much longer) or until the mixture is very soft.
STEP 2: Preheat the oven to 230˚C / 450˚F / Gas Mark 8.
STEP 3: Add half the fish stock to the confit.
STEP 4: Place the hake steaks on top and season. Add the remaining bay leaf. Cover and bake for 17 minutes, removing the lid or foil for the final 5 minutes.
STEP 5: Gently remove the fish and keep warm.
STEP 6: Return the casserole dish to the hob, pour in the remainder of the fish stock and bring to the boil. Add the rest of the butter and, stirring constantly, reduce until the sauce thickens.
STEP 7: Suggestion - serve on a bed of spinach, with confit over and the fish on top.
Ingredients (Serves 4)
450g / 1 lb new potatoes
150ml / 5fl oz olive oil or dressing
Juice of 1 lemon
2 tsp self-raising flour
½ tsp cayenne
3-4 tbsp milk
Oil for deep-frying
1 tbsp fine or chopped capers
2 shallots, finely chopped
4 tsp of chopped fresh herbs
Few green salad leaves
STEP 1: Cook potatoes, then cut into 5mm (¼ in) slices while still warm, season and mix in 1-2 tbsp of olive oil or dressing and half the lemon juice, keep warm.
STEP 2: Split the boquerones through the centre. Mix the flour with the cayenne and a