Smoked haddock and jersey royal stew

  • Portion size: Serves 6
  • Hands-on time 30 min, simmering time 28-30 min
  • Difficulty: easy

This stunning stew is all about championing the wonderful flavour of the oak-smoked haddock. Serve with a dollop of crème fraîche to add a touch of creamy richness.

If you like the sound of a creamy fish dish, you’ll love this haddock, spinach and Gruyere gratin. 

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Ingredients

  • 15g unsalted butter
  • Good drizzle olive oil
  • 4 onions, finely sliced
  • 1 large garlic clove, thickly sliced
  • 6 pink peppercorns
  • ½ tsp coriander seeds, crushed
  • ½ tsp ground turmeric
  • 80g pancetta
  • 300g jersey royals or other waxy potatoes such as charlotte
  • 650ml good quality fish or chicken stock (preferably homemade)
  • 1kg oak-smoked MSC haddock fillets, skinned and bones
    removed (where possible)
  • 100g baby leaf spinach
  • Crème fraîche to serve (optional)
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Method

  1. Heat the butter and oil in a large sauté pan (use one with a lid) or flameproof casserole, then gently fry the onions for 20 minutes with the garlic, peppercorns, coriander seeds, turmeric and plenty of black pepper. Cover the pan with a lid and stir occasionally.
  2. Meanwhile, slice the pancetta, quarter the potatoes and warm the fish stock. When the onions have softened and are gaining a little colour (after 8-10 minutes), add the pancetta and potatoes, then the fish stock. Bring to the boil, stir, then simmer for 20 minutes or until the potatoes feel tender when pierced with a sharp knife. Top with the smoked fish and spinach, then cover with the lid and cook for 8-10 minutes more or until the fish is lightly steamed and the spinach is wilted.
  3. Evenly divide the fish and the stew among 6 shallow bowls, then
    top each with a spoonful of crème fraîche to serve, if you like.
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Nutrition

  • 322kcals Calories
  • 12g (3.7g saturated) Fat
  • 42.7g Protein
  • 9.5g (7.4g sugars) Carbs
  • 2.6g Fibre
  • 2.7g Salt
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