| 1 |
Preheat oven to 180 C. Cover haddock with cold water, bring slowly to boil, reduce heat and simmer uncovered for 5 minutes, strain off the water. |
| 2 |
Pour wine and 1 cup of water over haddock, scatter peppercorns and onion on top. Cover and simmer gently until just tender. |
| 3 |
Remove haddock with a slotted spoon and place in ovenproff dish. Reserve one cup of liquid for sauce. |
| 4 |
To make Sauce: Melt butter in a pan, blend in the flour, pour in reserved stock. Continue stirring until sauce boils and thickens. Add the peeled and chopped tomatoes and cream. |
| 5 |
Pour sauce over fish, sprinkle with parsley. Bake in oven for 15-20 minutes, and serve immediately with hot fluffy mashed potatoes and steamed vegetables. |
| 6 |
Hint: Haddock is a fish that is sold worldwide. It is generally sold smoked. It is white fleshed and has a mild smoky flavour. Fillets need to be washed thoroughly before cooking. Poached smoked haddock is a traditional Irish dish that is served for breakfast. Smoked cod can also be used in this seafood recipe. |
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