Taste the rainbow... and the haddock. This dish is a beautiful sight, with colors ranging from red to green to yellow. By shredding the haddock into chips, you are working with its natural tendency to flake after being cooked. Though it seems like the side dish of this recipe, its defining flavor will not be lost in the crowd. Stuffing the potatoes with the mushroom mix will create a dish that has a balanced amount of flavor in every bite. Sprinkle the haddock chips, fresh pomegrante, and olives overtop the finished product, and you've got a combination of flavors that will wake up your taste buds and likely ignite a new passion for cooking.
- 2 pieces haddock
- olive oil (to taste)
- 2 shallots (chopped)
- 3 garlic cloves (minced)
- 4 tomatoes (ripe, chopped)
- 1/2 cup white wine
- 6 mushrooms (chopped)
- 1 bunch coriander (chopped)
- 6 boiling potatoes
- ground black pepper
- ground cumin
- 1 pomegranate
- green olives
- pitted black olives
- Preheat oven to 180 degrees Celsius.
- Bake the haddock lightly. Shred into thick chips, and set aside.
- In a large pan, heat a little olive oil, add shallots and 1 garlic clove. Fry until browned, then add the tomatoes.
- Cook tomato mixture for 5 minutes, add white wine, and cook for another 5 minutes.
- In a bowl, mix mushrooms, 2 garlic cloves, and 1/2 of the fresh coriander.
- Use a spoon to cut the top of the potatoes, and make a hole in the potatoes from the top.
- Place the mushroom stuffing in the holes in the potatoes.
- Add the stuffed potatoes to the tomato stew.
- If there's any stuffing left, add it to the stew.
- Season with salt, pepper, and cumin powder.
- Cook on low heat for 10 to 15 minutes. Halfway through cooking, add a bit of water, and the hake chips.
- Remove from heat, add the pomegranate and olives, and sprinkle with the remaining coriander.
- Serve immediately.