Option G - Poached Salt Cod & Red Onion Tart followed by Spaghetti alle Vongole
Poached Salt Cod Red Onion Tart followed by Spaghetti alle Vongole

Discover more Cod.

You may also like

View all of our products
Recipes & Cooking illustration

Recipes & Cooking


*Preheat the oven to 180C / Gas Mark 4. *Place the Cod Tarts onto a baking tray and place in the centre of the oven for 10 minutes. *Once ready, serve with the Pesto Mayonnaise.


*Wash the Clams under running water for a minimum of 2 minutes to remove any sand or dirt, then drain and set aside. *Bring to the boil a large pan of oiled and salted water. Add the spaghetti and cook for approximately 8 minutes. *Once cooked, drain the spaghetti in a colander but keep warm. *Place the Vongole Sauce in a large pan and bring to the boil. Add the Clams and cook for 3-4 minutes or until the Clams have all fully opened, discarding any that do not open. *Add the spaghetti and mix together, then also add the Salsa mix. Stir once more and serve.

Sustainability illustration

Sustainability & Provenance

There is little doubt that Cod as a species has been over-exploited across the globe, and stocks do need to be managed carefully to ensure a sustainable future. Stocks in Cornwall have been under pressure over recent years, and as such we source Cod from the Shetland Island's, to give the South West Fishery some time to recover. Read more

Customer reviews

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington

Highest quality praise

Earlier on in the week I set out on a mission  to find a new fish delivery as my old one shut down. I tried every fish delivery I could find on google and your fish was the highest quality, excellent customer service and delivery. I wanted to say thank you and as of now I will be becoming a regular.

Emma Gallagher, London