HOW TO FRY HADDOCK RECIPES

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SMOKED HADDOCK & LEEK CHOWDER RECIPE | BBC GOOD FOOD



Smoked haddock & leek chowder recipe | BBC Good Food image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories     Lunch, Main course, Soup

Total Time 40 minutes

Yield Serves 4 (generously)

Number Of Ingredients 12

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

  • Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
  • Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
  • Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, FatContent 23 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 44 grams protein, SodiumContent 4.77 milligram of sodium

ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS RECIPE | BBC ...



Zesty haddock with crushed potatoes & peas recipe | BBC ... image

Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves

Provided by Good Food team

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

600g floury potato, unpeeled, cut into chunks
140g frozen peas
2 ½ tbsp extra-virgin olive oil
juice and zest ½ lemon
1 tbsp capers, roughly chopped
2 tbsp snipped chives
4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
2 tbsp plain flour
broccoli, to serve

Steps:

  • Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
  • Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
  • Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

Nutrition Facts : Calories 305 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.71 milligram of sodium

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