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Cod Burgers with Homemade Tomato Ketchup





1.5kg cod fillet, skinless and boneless, diced   BUY ONLINE

4 shallots, peeled and finely chopped

8 garlic cloves, peeled and finely chopped

5 tbsp of flat-leaf parsley, chopped

5 tbsp of basil, chopped

3 eggs

250g of breadcrumbs

10 burger buns

3 beef tomatoes, sliced

200g of rocket, washed

120ml of olive oil

1 pinch of salt

1 pinch of black pepper

Tomato ketchup

1000g of tomatoes, washed and chopped

1 red onion, peeled and chopped

2 garlic cloves, peeled and sliced

10 black peppercorns

2 tsp thyme, chopped

1/2 cinnamon stick

50g of caster sugar

2 bay leaves

150ml of red wine vinegar

1 tbsp of olive oil


For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil

Once the oil is hot, add the onion and garlic and cook for 2 minutes, or until the onion is soft and translucent

Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string

Add the tomatoes, thyme, cinnamon, sugar, peppercorn bundle and bay leaves to the pan

Cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released


Continue to cook until the tomato liquid has reduced and the tomatoes start to catch. Then, add the vinegar, turn up the heat and boil for 5 minutes

Transfer the contents of the pan to a blender, removing the cinnamon stick, bay leaves and peppercorn bundle


Blend the tomatoes until smooth and then pass through a sieve

Transfer to a container and allow to cool. The ketchup will keep in the fridge for 1 week or in the freezer for 1 month

For the cod burgers, place a frying pan over a medium heat and add 2 tbsp of oil. Once hot, add the shallots and garlic and sweat for 2 minutes

Remove the mixture from the pan and allow to cool

Blend the cod in a food processor for 1 minute - you may have to do this in 2 batches

Scrape the fish into a mixing bowl and add the shallot mixture, parsley, basil, eggs and breadcrumbs. Mix well and add seasoning

At this stage it is good to fry off a little piece of the patty mix to use as a tester, then you can adjust the seasoning as you wish


Divide the mixture into 100g balls and then mould into patties


Lay the patties out on a tray and refrigerate until required. When you are ready to cook, preheat the oven to 200°C/gas mark 6

Place a frying pan over a medium heat and add 2 tbsp of olive oil. Once hot, fry the patties for 2 minutes on each side, or until golden all over

Transfer the patties to a baking tray and cook through in the oven for 3 minutes

Whilst they are cooking, slice your rolls and add a drizzle of olive oil followed by a slice or 2 of tomato and some rocket

Remove the patties from the oven and arrange on top of the rocket. Top with some tomato ketchup and serve with some more rocket



01261 861204

Downies Fish          40 Low Shore          Whitehills          Aberdeenshire          AB45 2NN          T : 01261 861204          E : info@downiefish.co.uk