Curried Haddock With Pineapple (Iceland)

*Ysurettir Med Ananas og Karri* in Icelandic, this recipe is a veggie-rich, 1-dish meal found in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A festive fish dish dating back to the early 1980s. There are many variations on this theme & the dish is often topped w/cheese." (15 min time was allowed for ingredient prep) *Enjoy* !

• Ready In: 42 mins
• Serves: 4

Ingredients

• 800  g haddock fillets (skinned & boned)
•  salt and pepper
• 2  tablespoons olive oil
• 1  leek (cleaned & chopped)
• 1  garlic clove (minced)
• 1  red bell pepper (seeded & chopped)
• 1⁄2 green bell pepper (seeded & chopped)
• 125  g shrimp
• 200  g  single cream
• 225  g pineapple tidbits (DO NOT DRAIN)
• 1  teaspoon Worcestershire sauce
• 1  teaspoon curry powder (or to taste)
• 1  teaspoon paprika
• 115  g button mushrooms (sliced) (optional)

Directions

1. Preheat oven to 200C (390F). Lightly brush an oven-proof baking dish w/some of the oil & set aside.
2. Cut haddock into pieces, season w/salt + pepper & set aside.
3. Heat remaining oil in a non-stick frying pan. Saute leek & garlic over med-heat till softened. Add chopped bell peppers + mushrooms (if using) & saute for 2-3 minutes.
4. Add shrimp, single cream, pineapple tidbits, & pineapple juice. Stir in Worcestershire sauce, curry powder & paprika. Taste & add salt & pepper as desired.
5. Simmer for 2 minutes. Add fish pieces & simmer for 1 minute.
6. Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.