Here we have a rich and uplifting dish packed with summery Mediterranean colour and flavour. Deliciously chunk portions of truly sustainable Cornish Pollack served on a bed of thick bean and tomato-based stew layered with savoury notes of garlic and a moreish punch of chilli. Cornish pollack is a really delicious sustainable alternative to cod, and works brilliantly with this dish. 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: 300g pouch of Tomato and Bean Cassoulet (Frozen) 2 x 140g Cornish Pollack fillet Portions (Frozen)
Ingredients: Tomato and Bean Cassoulet - 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
Pollack with Tomato & Bean Cassoulet
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Recipes & Cooking
Cornish Pollack with Tomato and Bean Cassoulet Method:
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Oil and season your Pollack Fillets
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Place a medium non-stick pan over a medium heat
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Place the fillets in the pan, skin-side down for 7 minutes
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While the fish is cooking, empty the pouch of cassoulet into an appropriate saucepan
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Heat the Cassoulet through until piping hot.
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Flip the fish over and cook for a further 3 minutes
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Remove the pan from the heat
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To serve, ladle the cassoulet into 2 bowls and place the fish on top
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Serving tip: You may wish to drizzle a little extra-virgin Olive Oil over before serving.
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Customer reviews
Delighted
Delighted to receive our combination box on time and it is always exciting to open it and to plan a few menus using the delicious sauces. Homemade fish pie tonight! Delighted to see that you are moving towards ready cooked meals and the crab bake was great for lunch for a single person. We will be repeating that order and I would have thought there was a big market for you in these products, particularly single portions for OAPs who want something to pop into the Aga. Freezer well stocked now!
Alan, Surrey
I'll be back!
Thanks for my first fish delivery this morning. I'm so impressed right from the packaging, which has now been recycled, to the delicious looking fish inside. This evening's supper will be pollack with parsley sauce on spinach with carrots and baby potatoes. I'll be back
Clare Copeland, Devon