Haddock, Fennel and Tomato stew
SERVES
Serves 4
PREP
Wash potatoes and cut into bitesize cubes.
Finely slice fennel bulb.
Peel the shallots and cut into quarters.
Mince garlic cloves using garlic press or sharp knife.
Cut cherry tomatoes in half.
Finely chop the flat leaf parsley.
Dissolve stock cube in 250ml of boiling water.
COOKING
Pre-heat the oven to 180 degrees.
Using a steamer, or a pot with a small amount of boiling water and a silicone strainer, steam the potato chunks for around 15 minutes or until they are tender.
Heat skillet pan over medium heat and then add a tbsp of coconut oil. Once melted, reduce the heat, add the shallots and garlic, and saute for about 7 minutes. You want the shallots to start to caramelise.
Add the cherry tomatoes and the fennel, mix, replace the lid and cook for a further five minutes.
Add the Ras El Hanout seasoning, salt and cracked black pepper, stir through, and cook for a further minute.
When the potatoes are done let them steam dry before placing them into the roasting dish and coating with a tbsp of extra virgin olive oil and sprinkle some seasalt over the top. Put into the oven and roast for 20 mins.
Add the passata and the stock to the fennel mixture and stir well. Place the haddock fillets on top and spoon some of the sauce over. Put the lid on and bring to a slow simmer. Cook for 20 mins.
You can leave the haddock fillets whole or gently break them up into bitesize pieces. Squeeze the juice of half a lemon over the stew and sprinkle over the parsley. Spoon into deep dinner dishes or bowls along with a spoonful of crispy roast potatoes. Garnish with lemon. Serve and enjoy!
TIPS
This is one of my husbands favourite dishes. He loves anything that makes him feel like he is on holiday so hand him this and a glass of chilled white wine and he is a happy man! It is so easy to put together and the flavours taste so rich.
Make extra so that you can have some for lunch the next day - the flavours only improve overnight.
In the winter I add butter beans and haricot beans to make a heartier stew that can be eaten with big chunks of sour dough bread.
INGREDIENTS
4 fillets of Haddock
900g white potatoes
3 large shallots
4 garlic cloves
230g /1 punnet cherry tomatoes
690mls passata
1 1/2tbsp Ras El Hanout
large handful flat leaf parsley
1 vegetable stock cube
250mls boiling water
1 lemon
1 tbsp coconut oil
1 tbsp Extra Virgin Olive Oil
Seasalt and cracked black pepper
EQUIPMENT
Steamer/large pot and silicone strainer
Deep skillet style pan
Garlic press Oven roasting dish
Deep dinner plates/pasta bowls work best for serving