Saturday, 28 November 2009

Smoked Haddock and Cannellini Beans

I actually made this quite some time ago, but I thought it was worth writing about. Along with my obsession for Mexican food, I also have an obsession with beans at the moment. Its a cheap and easy source of protein, and so filling. Over the past few weeks I've made everything from Bean Chilli to White Bean Hummus to Smoked Haddock and Cannellini Beans. I cannot seem to get enough of them.

This is a really simple Nigella recipe that I adapted slightly as I got some leeks on sale and have been throwing them in everything! The flavours really complemented each other. It could have been added to with a dash of double cream or creme fraiche, but I didn't have any.

Smoked Haddock and Cannellini Beans (adapted from Nigella Express)
(Serves 2)

350g Smoked Haddock fillets, skinned
small sprig parsley
2 bay leaves
1 tsp black peppercorns
1 leek, chopped
375ml water
80ml white wine
2 cans of cannellini beans, drained and rinsed
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped chives
salt and pepper

Lay the fish fillets in a large frying pan with a sprig of parsley, bay leaves, peppercorns and leeks. Pour in the water and the wine and bring it to the boil.

Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 mins. Take off the heat and remove the fish to a plate.

Tip out all but about 60-125ml of the cooking liquid from the pan, you will need just enough to warm the beans, and tip the cannellini beans into the pan and warm through.

Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley, the chives, and the salt and pepper. Stir everything together and breaking up the fish as you go. If the fish got a little cold whilst it was out of the pan, turn the heat back on and warm through.

Sprinkle with the rest of the parsley and serve.

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