Donegal CAtch Haddock ratatouille

Natural Haddock with Ratatouille and Pistou

Weekday meals are made simple with our Natural Haddock served with a rich ratatouille stew and fresh herbs. This thick and silky French stew of eggplant, courgettes, sweet peppers, and ripe summer cherry tomatoes pairs perfectly with our Haddock which is a great source of protein for healthy bones and muscles
Print Recipe


2 Donegal Catch Natural Haddock Fillets

For the pistou

1 garlic clove, peeled

50 grams basil leaves

20 grams parmesan, grated

60 ml extra-virgin olive oil

For the ratatouille

1 aubergine, chopped into 1 inch pieces

2 small courgettes, cut into half moons

1 red or yellow pepper, cut into 1 inch pieces

3 tablespoons olive oil

1 onion, peeled and thinly sliced

2 garlic cloves, peeled and grated

200 grams cherry tomatoes

1 tablespoon red wine vinegar

1 teaspoon sugar

Handful of fresh basil, torn


  1. Cook the Donegal Catch Natural Haddock Fillets according to the packet instructions.
  2. For the pistou, place all the ingredients plus a pinch of salt into a mini food processor and blitz until smooth.
  3. For the ratatouille, place a frying pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines until the pieces are soft and golden. Set them aside.
  4. Fry the courgettes in another tbsp of oil, until golden on both sides. Repeat with the peppers and set aside with the aubergine and courgette.
  5. Add the remaining olive oil and add the sliced onion, cooking for 5 minutes until soft. Add the garlic and cook for 1 minute then stir in the red wine vinegar and sugar, then tip in the tomatoes.
  6. Return the sauteed vegetables to the pan with some salt and pepper and cook for a further 10 mins before serving with the fish, pistou and some extra basil.

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