Himself Loves smoked Haddock, Kippers, Arbroath Smokies and Mackerel, in fact anything that is a bit smelly on the fish front. Me? I’m maybe not so keen!
My “go to” dinner for Himself using smoked Haddock, is poached smoked haddock on a bed of steamed spinach with a couple of poached eggs on top. So I will make that for Him, whilst I have something else, maybe Smushed Avocado with a poached egg, or an Avocado Salad.
Anyway this week, saw me being more creative with the smoked Haddock. I usually buy when I am in Costco, as theirs is always of the more lightly smoked variety and then I will cut it into portions and freeze. And so I made a cross between a soup and a fish stew. What can we call it? Well let us start with Haddock and spinach stew, though that doesn’t sound very enticing!
Quantities are very much made up, kind of what you have and what you fancy. However the basis for the stew are
- 2-3 onions finely sliced, ( I usually go for red onions as they don’t make you cry so easily !)
- 1/2 tsp ground coriander and 1/2 tsp turmeric
- 3-4 slices of pancetta (or streaky bacon or even lardons which have been sautéed to crisp the fatty bits)
- 300 grams small new potatoes cut into 2’s
- 750 mls of either vegetable or fish stock ( bought is OK but watch out for the salt content)
- 1Kilo of smoked Haddock, de-boned and skin removed, cut into chunks about 1 inch square.
- 150 grams baby spinach washed
- a few sliced mushrooms
- about 8 small cherry tomatoes
- a knob of butter and a tablespoon of olive oil
Fry the onions in the butter and olive oil along with the coriander and turmeric until the onions are soft but not brown.
Slice the pancetta or bacon, add the bacon/pancetta along with the potatoes and simmer until the potatoes are cooked. Add the fish and cook for another 5 minutes, then add the tomatoes and mushrooms. Cook for another couple of mins and then finally add the spinach. Taste and adjust seasoning.
Spoon the stew into bowls, maybe topped with creme fraiche or even a poached egg and served with some crusty bread.
oystersandchampagne 
Sue,
This looks yummy. I like smoked fish, and I will try it soon.
Just one question. After you slice and add bacon, then you add the fish stock? “Add the fish” appears twice, but I’m assuming you add stock first and then fish? It would be good if you can clarify.
I didn’t see you today at the Spring Cup. I think I came in 2nd with 35 points. Had I sunk the last put, which I missed by the whisker, I would have won!
Our dinner at Roka is tomorrow night. See you there around 7pm!
Love
Yuki xx
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Yes sorry, forget the first Add Fish, you only add the fish after the potaotes are cooked, otherwise you would end up with a mush !
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