All about the fish, Donegal Catch recently revealed their exciting new look for their Irish haddock and whiting products! With new interactive QR codes, follow the journey from sea to plate, meet the team along with the Donegal Catch fishermen, discover the Irish fishing zones, and more!
To celebrate Donegal Catch has a range of quick, easy and delicious recipes for all the family to enjoy, encouraging more fish at the dinner table! The latest QR code packaging is an interactive and fun way for families to discover and understand the importance of responsible fishing practices on Irish waters and how Donegal Catch is playing an important role in the long term care of Irish marine resources. Now with a quick scan of your phone, learn all about the provenance and traceability of where in Irish waters Donegal Catch haddock and whiting are sourced, all before getting up close and personal with the Donegal Catch fishermen and teams who have been supplying Donegal Catch for almost 40 years! Try out these easy, simple and delicious Donegal Catch recipes for all the family to enjoy;
Donegal Catch Fish Pasta Serves: 2 adults and 2 children Ingredients: • 400g spaghetti • 6 tbsp olive oil • 1 medium white onion • 2 cloves garlic crushed • Juice 1/2 lemon • 2 Donegal Catch Haddock Fillets • 200g sun blush tomatoes finely chopped • 3 large handfuls of fresh spinach leaves (finely chopped) • 4 tbsp grated Parmesan cheese (leave out for smaller babies) • Handful basil leaves Method: 1. Cook spaghetti in water according to packaging directions until al dente. Drain then coat with a little splash of olive oil and leave aside until ready to use. 2. Heat the olive pan in a pan, then add the onions and cook until soft and translucent. Add the garlic to the pan and cook for a few moments until soft, then add the lemon juice and reduce the heat to a simmer. 3. Cut the haddock fillets into bite sized chunks and add to the pan stirring gently. Cook for around 8-10 minutes or until the fish starts to turn white and is cooked through. 4. Add the sun blush tomatoes, spinach leaves and cooked spaghetti, then gently toss in the sauce ensuring you don’t stir too much as this will break up the fish pieces. 5. To serve top with grated Parmesan and freshly chopped basil leaves.
Donegal Catch Easy Peasy Fish Cakes Makes - 8 Fish Cakes Ingredients: • 2 Donegal Catch frozen haddock fillets (defrosted) • 1/2 cup panko breadcrumbs • 1 small white onion finely diced • 8-10 basil leaves finely chopped • 1 tsp garlic powder • 1 egg • Olive oil • To serve • Greek yogurt • Sprinkle smoked paprika • 1 spring onion • Sprinkle fresh coriander Method: 1. Preheat oven to 180oC. 2. Finely dice the haddock into small pieces then add to a bowl along with 3/4 of the breadcrumbs, onion, basil and garlic powder then stir. 3. Make a well in the centre then crack the egg in and whisk through the mixture until fully combined. 4. Use an ice cream scoop to divide the mixture onto a baking tray lined with lightly oiled parchment paper. 5. Use a teaspoon to shape and press down slightly. Drizzle over a very light amount of olive oil and sprinkle over the remaining breadcrumbs. 6. Bake for 15-20 minutes until golden brown. 7. To serve mix together the yogurt and paprika then sprinkle over spring onion and chopped coriander.
Donegal Catch Sweet & Sour Whiting Serves: 2 adults and 2 children Ingredients: • 4 Donegal Whiting Fillets • 2 bell peppers cut into spears • Drizzle olive oil Sweet & Sour Sauce: • 1 mango peeled and chopped • 2 tbsp low sodium soy sauce • 1 tbsp apple cider vinegar • 3 tbsp tomato puree • 1 tbsp cornflour • 1 tsp garlic powder • 60ml (1/4 cup) water To serve: • Finely sliced spring onions • Toasted sesame seeds Method: 1. Preheat oven to 180oC. 2. Place the fish onto a baking tray and cook for 18-22 minutes. 3. Add the peppers to a baking dish, then drizzle over a little olive oil and roast for 20 minutes. For smaller babies, roast a little longer so you can squash pepper between your finger and thumb. 4. To make the sauce, add all the ingredients for the sweet and sour sauce into a blender and blend until smooth. Pour into a pan and bring to a bubble. 5. Cut the fish fillets into chunks, then add back to the tray, along with the cooked peppers. Pour over the sauce, then toss until the fish and peppers are fully coated. 6. Place back in the oven for 10 minutes. 7. To serve, sprinkle over spring onions and sesame seeds.
For more delicious recipes visit –www.donegalcatch.ie/recpies Slán go fóill,
Danny