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Ash Boyd
2
10 minutes
25 minutes
Traditional
Fish
As the colder months settle in, there's nothing quite like a rich, hearty stew to warm the soul. Our Wild Haddock Fishcakes, made with sustainably sourced fish and organic ingredients, pair perfectly with our Borough Bone Broth Fish Broth, a deep, umami-rich base brimming with nutrients. This dish brings together winter root vegetables, fragrant herbs, and creamy indulgence, finished with crispy, golden fishcakes for the ultimate contrast in texture. Ideal for a midweek meal or a cosy weekend feast, this one-pot wonder is set to become a seasonal favourite.
2x Wild Fish Broth
Wild Haddock Fish Cakes
1 tbsp olive oil or butter
1 leek, finely sliced
1 medium carrot, diced
1 small parsnip, diced (optional, to add sweetness)
2 small potatoes, diced
100ml double cream or crème fraîche
1 tbsp wholegrain mustard
½ tsp smoked paprika
1 bay leaf
A handful or kale or spinach
Sea salt & freshly ground pepper, to taste
Fresh parsley or dill, chopped
Crusty sourdough or oatcakes
Heat olive oil or butter in a large pot over medium heat. Add the leek, carrot, and parsnip, cooking gently until softened (about 3-4 minutes). Stir in the potatoes, smoked paprika, and bay leaf, allowing the flavours to develop.
Pour in the Borough Bone Broth Fish Broth and bring to a gentle simmer. Cook for 15 minutes, until the potatoes are tender. Stir through wholegrain mustard and double cream or crème fraîche for richness.
While the stew simmers, heat a small pan with oil or butter over medium heat. Cook the Eversfield Organic Wild Haddock Fishcakes for 4-5 minutes per side, ensuring a golden, crispy finish.
Stir the kale or spinach into the stew, allowing it to wilt in the residual heat. Season to taste with salt & black pepper. Ladle the stew into bowls, placing a crispy fishcake on top of each serving. Garnish with fresh herbs and serve with crusty sourdough or oatcakes for dipping.
