Recipe by CulinaryQueen
From a little book from Sainsbury's Recipe Library. Cod could also be used in place of the haddock.
Top Review by waynejohn1234
N ot sure why I didn t write a review on this recipe before. Anyway, as written it is a little too bland for us so added more Italian type seasonings and some hot pepper flakes. One reviewer said that the potatoes had not cooked in time given...................you have to cook them first. Good recipe and can be used with haddock as well.
- 500 g fresh spinach, washed
- 500 g haddock fillets, skinned
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 green pepper, seeded and chopped
- 350 g tomatoes, skinned and roughly chopped
- 1 tablespoon tomato puree (paste)
- 150 ml white wine
- 5 tablespoons vegetable stock
- 500 g potatoes, cooked and sliced thin
- salt and pepper
Directions See How It's Made
- Grease a 9 X 13 baking dish with olive oil and set aside.
- Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
- Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
- Cut the haddock into serving pieces and place on the spinach.
- Preheat oven to 190C/375°F.
- Heat the oil in a large frying pan, add the onion and celery and fry until softened.
- Add the green pepper and tomatoes and stir well.
- Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
- Pour the vegetables over the fish.
- Arrange the sliced potatoes on top.
- Bake for 30 minutes or until the potatoes are golden brown.
- Serve and enjoy!