Haddock paprika stew with leek and tomatoes
This Spanish-style haddock paprika stew with leek and tomatoes is an easy dish, ideal for mid-week suppers or lazy weekend meals. Serve it with boiled potatoes or just crusty bread.
Ingredients
Method
- Cut the leek into 1cm thick rounds.
- Finely chop the garlic, then cut the bell pepper into slices or chunks.
- Heat the oil in a casserole dish and gently sauté the leek for about 5-8 minutes until tender.
- Add the pepper, tomatoes (on the vine) and scatter the garlic around them.
- Pour over the wine, then put the lid on and cook for 5 minutes until tender.
- Meanwhile cut the haddock into 2-3 pieces.
- Place the fish on top of the tomatoes, then drizzle with lemon juice. Season with salt and pepper, then dust with paprika and scatter the dill on top.
- Put the lid on and gently steam for about 5-8 minutes, depending on the thickness of the fish.
- Serve warm.