Smoked Haddock with Spinach
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2010, p32)
Recipe type: Main
Serves: 4
Ingredients
- 600g smoked haddock fillets
- 400ml whole milk
- ½ cinnamon stick
- 1tsp coriander seeds, roughly crushed
- 1 bay leaf
- 2*400g can chick peas, drained and rinsed
- 250g spinach
- 2tbsp creme fraiche
- ½tsp smoked paprika
- 10g flat-leaf parsley, leaves only roughly chopped
Instructions
- Put haddock in large frying pan, skin-side up, and cover with milk. Add cinnamon, coriander seeds and bay leaf. Slowly bring to boil, then reduce heat and simmer for 5mins. Remove fish with slotted spoon and set aside. Turn heat up and bubble for 5mins.
- Remove cinnamon and bay leaf and stir in chick peas and spinach; keep stirring for about 5mins.
- Meanwhile, pull skin off haddock, discard and flake flesh into small pieces. Add to pan with creme fraiche and paprika; taste and season. Take off heat, stir in parsley and serve.
Nutrition Information
Calories: 423 Fat: 9g Saturated fat: 5g Carbohydrates: 33g Sugar: 7g Salt: 3.2g
