Ocado 2 MSC Haddock Fillets Skin on & Boneless

Ocado 2 MSC Haddock Fillets, Skin On & Boneless, Defrosted.

Ocado is the winner of the MSC's award for 'Online Brand of the Year' for the fourth year running!

Firm, with a flaky texture and very mild flavour, haddock is a good alternative to cod as it’s similarly versatile, and well suited to being oven baked or pan fried. Serve it alongside punchy flavours including garlic, chilli and pesto in dishes such as traybakes and tacos, fish pie and fish cakes.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Spanish Red Pepper Stew with Haddock recipe.

From cod to salmon, haddock to scallops, plus everything in between, we've got the perfect seafood for you, simply search 'Ocado seafood'.

What the MSC logo means for you
Many of the haddock fisheries of the North East Atlantic have been Marine Stewardship Council (MSC) certified for over a decade. These fisheries account for the vast majority of global haddock landings, making this fish a widely-available choice.

Minimum mesh sizes are strictly regulated and other techniques, such as the use of sorting grids, are in place to allow smaller fish to escape. Atlantic haddock is found throughout the temperate and sub-Arctic waters of the North Atlantic and are typically caught with demersal trawls or longlines. Based on constant monitoring, there are short-term and long-term closures of fishing grounds in some areas to ensure that juvenile fish are not being caught and can instead continue to grow.

Find out more at www.msc.org/uk

Keep refrigerated 0 to +5°C.
Once opened, consume within 1 day.

Do not exceed the Use By date.

Suitable for freezing. This product was previously frozen and has been restored to chill temperature under carefully controlled conditions. It is still suitable for home freezing. Freeze on or before Use By date. Use within 1 month. Defrost thoroughly before cooking and consume on day of defrosting. Do not refreeze.

Remove all packaging.
Wash hands, all surfaces and utensils after touching raw fish. Keep raw fish separate from cooked foods.

For best results oven cook.

Oven: 180ºC / Fan 160ºC / Gas 4.
20 mins

Place on a baking tray in the middle of a preheated oven.

Pan Fry: Medium Heat
15-20 mins

Fry in a little oil over a medium heat, turning occasionally.

All appliances vary. These are guidelines only. Ensure product is piping hot before serving. Do not reheat.

Plastic Tray & Film

Label
Recycle

Tray
Recycle

Film
Do Not Recycle

Although extra care has been taken to remove bones, some may remain.

Haddock (Melanogrammus aeglefinus) (Fish) (100%)

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Packed in the UK using haddock caught in the North East Atlantic FAO 27

Spanish Red Pepper Stew with Haddock
Brought to you by Darina Allen
Prep time: 15 mins
Cook time: 40 mins
Serves: 4

Hake, cod or monkfish also work well in this dish. Add 225g of diced cooked potatoes to the base for an extra-filling supper.

Ingredients:
2 tbsp extra virgin olive oil
1 clove garlic, crushed
225g onions, sliced
40ml dry sherry
4 red peppers
1 red or green chilli, sliced
6 large tomatoes, dark red and very ripe
1 pinch saffron
1 pinch sugar
1 small handful fresh basil leaves
4 haddock fillets
1 tsp smoked paprika
1 small handful flat-leaf parsley, to serve

Method
Step 1
Heat 2tbsp of olive oil over a gentle heat in a 25cm/3.2L casserole, add the garlic, cook for a few secs, then the onions, toss and soften over a gentle heat for 5-6 mins. Pour in the sherry, bring to the boil and reduce for 5-6 mins.

Step 2
Halve the peppers, removing the seeds and stalks. Cut into quarters and then into 2-2.5cm squares. Add to the pan with the chilli and stir. Cover with a lid and cook for 5-6 mins.

Step 3
Meanwhile scald the tomatoes in boiling water for 10 secs, then pour off the water and slip off the skins. Slice the tomatoes and add to the stew with the saffron. Season with salt, pepper and sugar, and throw in the basil. Cook for 20 mins, covered, until the veg is just soft. It should be sweet and juicy.

Step 4
Season the fish with salt, pepper and smoked paprika. Lay the fish on top of the softened veg, cover and cook for 4-5 mins until it changes from translucent to opaque. Sprinkle a little more smoked paprika over the top.

Step 5
Serve scattered with parsley and drizzled with extra virgin olive oil. Accompany with crusty sourdough and a good salad of organic leaves.