Prep 20 mins
Cook 30 mins
This is a good use for fresh basil and adds a unique zing to fish. Serve with some new baby potatoes or a nice salad or both if you're really hungry!
- 1 onion, peeled and chopped
- 1 carrot, peeled and sliced
- 1 glass white wine, about 150 ml
- 6 small gherkins
- 2 tablespoons capers, preferably preserved in salt
- 1 green chili peppers or 1 red chili pepper, seeded and chopped
- 1 shallot, peeled and finely chopped
- 12 basil leaves, shredded
- 1 limes or 1 lemon
- 1 tablespoon chopped fresh dill
- 1 bunch flat leaf parsley, stalks removed
- 8 black peppercorns
- 1 bay leaf
- 6 tablespoons extra virgin olive oil
- 4 pieces haddock (or your favourite white fish)
- salt and pepper, to taste
- Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
- Bring to a boil, reduce heat and let simmer for 20 minutes.
- Meanwhile, make the salsa verde.
- Start by rinsing the capers and patting them dry.
- Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
- Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
- Blitz until everything is chopped and mixed.
- Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
- You may need to scrape down the sides of the bowl.
- Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
- Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
- Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.