Haddock paprika stew with leek and tomatoes
Background
This Spanish-style haddock paprika stew with leek and tomatoes is an easy dish, ideal for mid-week suppers or lazy weekend meals. Serve with boiled potatoes or just crusty bread.
Ingredients
- 1 leek
- 2 cloves of garlic
- 200g tomatoes on the vine
- ½ yellow bell pepper
- ½ lemon
- 2 Tbsp white wine
- 1 tsp smoked paprika
- 2 Tbsp chopped Dill or basil leaves
- 3 haddock fillets
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Seasonal - Stews - Supper
- Cuisines: - Spanish
- Occasions: - Dinner Party
- Ingredients: - White fish
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Low Calorie - Low Carb - Low Fat - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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