Smoked Haddock With Spicy Potatoes is a great warming dish, definitely comfort food for a cold day. It is easy to prepare and makes an attractive and good looking plate.
Local Smoked Haddock
In our Crouch End smokehouse we use the traditional method of smoking which requires the fish being suspended over slow burning or smoldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations. More about our smokehouse here >>
Ingredients For Smoked Haddock With Spicy Potatoes
4 skinless smoked haddock fillets from Walter Purkis & Sons
1 tbsp. butter, melted
For the potatoes
550g Maris Piper potatoes, peeled and cut into 2.5cm cubes
4 tbsp. olive oil
1 onion, finely chopped
3cm piece of root ginger, peeled and grated
1 red and 1 green chilli, de-seeded and finely chopped
3 garlic cloves, crushed
2 tsp. turmeric
2 tsp. cumin seeds or ground cumin
1 tsp. ground cardamom
1 tsp. dried chilli flakes
250g baby leaf spinach
Approx 100ml vegetable stock
Juice of 1/2 lime
3 tbsp. roughly chopped coriander leaves to garnish
Salt and pepper to season
Cooking Method For Smoked Haddock With Spicy Potatoes
Place the haddock fillets on a foil-lined baking tray. Brush with the melted butter and season with black pepper.
Part boil the potatoes for 5 minutes in salted water. Drain and allow to steam dry.
Heat the olive oil in a large non-stick pan. Add the onion and fry on a medium heat for 5 minutes or until translucent and soft. Add the ginger, chillies, garlic, turmeric, cumin and cardamom and cook for a further couple of minutes. Add the potatoes and stir well so that they are coated all over in the spice mix. Cook for 5 minutes on a low heat until the potatoes are tender to the bite.
Preheat the grill to high. When hot, cook the haddock for about 5-6 minutes or until opaque and cooked through.
Add the spinach in small handfuls to the pan with the potatoes and allow to slowly wilt. Cook for a further 1-2 minutes until all the spinach has been added, adding a little of the stock, 1-2 tbsp at a time, if needed. Season with salt and pepper to taste and finish with a squeeze of time juice and most of the chopped coriander.
Divide the potatoes and spinach between four warmed plates and top with the haddock fillets and any remaining coriander.
Haddock recipe and image credits are from Seafish. More recipes on the Love Seafood website