Soup and Hake

Discover more Lobster or Hake.

Curried Lobster Soup and Cornish Hake with Spanish Bean Stew

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Lobster as you’ve never known it. The sweetness of our Cornish pot-caught lobster meat balances beautifully with artfully blended rich and subtle Madras spice, and served with a chunky tomato, roasted pepper, coriander leaf and lobster oil dressing for a bit of bite and freshness.

For the main course, a rich and uplifting dish packed with summery Mediterranean colour and flavour. Deliciously chunk portions of truly sustainable Cornish Hake served on a bed of thick bean and tomato-based stew layered with savoury notes of garlic and a moreish punch of chilli, accompanied by kale. Cornish hake is a really delicious sustainable alternative to cod, with more than 3 times the omega-3 levels. We source large fish of between 3 and 5 kg, and hand-cut each one into beautiful thick portions for this dish.

You will receive:
400g pouch of Curried Lobster Soup (Fresh)
60g pouch of Tomato, Coriander & Lobster Oil Salsa (Fresh)
2 x 180g Cornish Hake fillet Portions (Frozen)
300g pouch of Spanish-style Bean Stew (Fresh)
60g Kale (Fresh)

Wine & Seafood Pairing with Fiona Beckett
We’ve also teamed up with food and wine pairing expert and journalist Fiona Beckett, who has created three extra special wine pairings to complement our Easter Seafood Collection. Each main course has been given its perfect partner in wine, selected to enhance the beautiful flavours of the dish and elevate the whole dining event. Add one to your order and dive into Fiona’s wonderfully accessible tasting notes (no pretension here) for an especially enjoyable and enlightening seafood experience.

“Finding the best wine to go with a dish is like finding the perfect side. Just think of those occasions on holiday when you've enjoyed a plate of seafood with the local wine and how those occasions have stuck in your memory. It just raises the whole eating experience to another level.”

The perfect wine for this outstanding hake dish is Gavanza Rioja Reserva
– why not add a bottle to your order? Available on our Easter Collection page, where you can also read Fiona’s tasting notes.

Ingredients: (Allergens in UPPER CASE)

Curried Lobster Soup - SHELLFISH Stock (CRUSTACEA, SHELLFISH, CELERY), CREME FRAICHE, Tomatoes, Onions, CELERY, Fennel, Carrots, Curry Paste (MUSTARD), Coriander, Chilli Sauce (Sugar, Chillis, Vinegar, Salt), Salt, Lemon Juice, Concentrated Stock Base (FISH, CELERIAC), Cayenne Pepper, Chilli Powder.

Tomato, Coriander & Lobster Oil Salsa - LOBSTER MEAT, LOBSTER OIL (LOBSTER Shells, Pomace Oil, Sunflower Oil, Carrots, Onions, Fennel, Tomato Paste, Garlic, Lemon Zest, Thyme, Dried Parsley, Curry Powder (MUSTARD), Black Peppercorns, Fennel Seeds, Coriander Seeds, Crushed Chillis, Papriks, Cardamom, Star Anise, Bayleaf), Plum Tomatoes, Roasted Red Peppers, Coriander.

Spanish-style Bean Stew - Tomatoes, Cannelini Beans, Shallots, CELERY, Red Wine (SULPHITES), Tomato Puree, Garlic, Parsley, Red Wine Vinegar (SULPHITES), Sugar, Salt, Red Chilli, White Pepper, Chilli powder, Cayenne

Nutritional Information:

Curried Lobster Soup per 100g:

  • Energy 64kcal / 266kj
  • Fat 4.8g
  • Saturates 2.9g
  • Carbs 2.0g
  • Sugars 2.0g
  • Protein 2.6g
  • Salt 0.52g

Tomato, Coriander & Lobster Oil Salsa per 100g:

  • Energy 166kcal / 687kj
  • Fat 14.4g
  • Saturates 2.0g
  • Carbs 2.2g
  • Sugars 2.0g
  • Protein 6.2g
  • Salt 0.22g

Hake with Spanish-style Bean Stew & Kale per Portion:

  • Energy 349kcal / 1463kj
  • Fat 10.5g
  • Saturates 1.5g
  • Carbs 17.6g
  • Sugars 7.1g
  • Protein 41.0g
  • Salt 1.16g
Recipes & Cooking illustration

Recipes & Cooking

Curried Lobster Soup Method:

  • Empty the pouch of Soup into an appropriate saucepan
  • Place on a medium heat and bring to the boil
  • Simmer for 2 minutes
  • Divide between 2 bowls
  • Divide the Salsa between the 2 bowls of Soup
  • Serve with crusty bread

Cornish hake with Spanish-style Bean Stew Method:

  • Oil and season your Hake Fillets

  • Place a medium non-stick pan over a medium heat

  • Place the fillets in the pan, skin-side down for 7 minutes

  • While the fish is cooking, empty the pouch of Bean Stew into an appropriate saucepan

  • Heat the Bean Stew through until piping hot.

  • Flip the fish over and cook for a further 2 minutes

  • After 1 minute add the Kale into the pan of fish, for the final minute of cooking

  • Remove the pan from the heat

  • To serve, ladle the Bean Stew into 2 bowls, divide the kale between the bowls and place the fish on top

  • Serving tip: You may wish to drizzle a little extra-virgin Olive Oil over before serving.

Customer reviews

The Best Lobsters

As ever, everything arrived OK thanks and we’ve just eaten the lobsters (a Valentine’s treat for my wife – oh all right, for me too!). The substitution of Turbot in place of the Brill I ordered, which was unavailable, was fine and much appreciated. Thanks for that. Finally, as I’ve said before, your new packaging is a huge improvement and makes the whole process much easier at the receiving end. I keep mentioning FFT to family and friends so I hope you get some more sales from them.

Roger Sugden, Surrey

Lobster Thermidor!

Absolutey amazing! Made a thermidor butter. Will almost certainly be using you again.

Julie Veazey, Middlesbrough

Beautiful Hake

Morning - just wanted to pay you the highest compliments on the outstanding quality of the fish we received from you last week in our first order. We haven't got through it all yet of course, but the hake fillet especially was just wonderful. I'd managed to forget just how good top quality hake is, but yours absolutely hit the mark - large fish, pristinely fresh and with that characteristically sweet flavour which distinguishes hake from cod. We'll certainly be ordering again - thanks very much

David Hughes, Cumbria


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