14 March 2013

Poached egg and smoked haddock in a spicy tomato broth

Just after I started to think that Spring might be appearing, the snow and the bitter cold returned to Edinburgh. So, something spicy and warming was in order. This recipe is very easy to make, cooked all in one pot and makes a healthy and filling lunch or supper.

For me, there are not many meals better in winter than smoked fish. 
I hope some day to have my own smokehouse and produce my own smoked fish that takes on that wonderful earthy colour. 
Whether it's smoked salmon, kedgeree made with Arbroath Smokie or smoked haddock, I love the smell of smoked fish cooking as you know you're going to be greeted with something incredibly tasty and rich. 
One of my favourite dishes is a smoked fish risotto, however this recipe poaches the fish with rice and eggs in a spicy, mexican-style tomato broth- perfect for a healthy protein packed lunch or supper to feed a crowd. 

To serve 4)

olive oil
1 onion
1/2 red onion
2 garlic cloves
2 sticks celery
1 red chilli
1 red pepper
3 big fresh tomatoes
1 dessert spoon tomato puree
500ml vegetable stock
small bunch fresh parsley
small bunch fresh coriander
1/2 tsp paprika
1tsp chilli powder
salt and pepper
2 x 400g can tinned tomatoes
1tbsp fish sauce
2tbsp red wine vinegar
1 large undyed smoked haddock fillet (approx 450g)
4 eggs
150g rice

Preheat your oven to 180 degrees. 
Next put a large heavy-based casserole dish on a high heat and add a good glug of olive oil. 
Chop your onions finely and crush your garlic cloves and add to the oil. Turn the heat down slightly so that the onions turn softer and lightly golden brown. Once you have cooked the onions for about 5 minutes, add the chopped celery and red pepper and then finely chop your chilli and add to the pan. 

Once the vegetables begin to take on some colour, add the chopped fresh tomatoes and tomato puree and cook for another 5 minutes, stirring to ensure the vegetables don't burn or stick to the bottom of the pan.

Next add the vegetable stock, fresh herbs and spices and season with salt and pepper. You can add more chilli powder here if you want a bigger kick. Next add the tinned tomatoes, fish sauce and red wine vinegar and turn the heat up slightly until the sauce is simmering.  

Once it has been simmering for 5 minutes, prepare your fish: peel the skin of the smoked haddock fillet and flake into large chunks. 

Add the fish to the pan and then put the dish into the preheated oven with a lid on.

After 5 minutes, remove the dish from the oven and add the rice. Stir thoroughly and then break the 4 eggs into the sauce, leaving a gap between them.

Return the dish to the oven with a lid on and cook for a further 10-12 minutes until the haddock is cooked through and the rice is tender. 
Serve with some extra fresh parsley on top and a chunk of crusty bread. 

No comments:

Post a Comment

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x