Fish Crumble

This was a delicious fish crumble. I loved the use of couscous rather than breadcrumbs or mash on top of this fish pie. It turned out delicious.

Fish Crumble (from Hairy Dieters Fast Food)
(Serves 4)
(12 SP per serving)

600g skinless white fish fillets, cut into chunks
150g smoked haddock fillet, cut into chunks
cooking spray
salt and pepper

1 slice onion
1 bay leaves
peppercorns
50ml white wine
50ml milk
200ml half-fat creme fraiche
1 tsp plain flour
25g reduced fat extra mature cheddar
small bunch parsley

For the topping
100g couscous
120ml just boiled water
25g reduced fat extra mature cheddar
2 tsp oil

Heat the oven to 200C.

Put the couscous into a bowl and cover with the just boiled water. Cover and leave the couscous to stand for 10 mins until all the water has been absorbed, then fluff it up with a fork.

Put the onion and bay leaf in a saucepan with the peppercorns. Pour in the wine and milk, then stir in the creme fraiche. Put the pan over a low heat and whisk in the flour and cheese. When the sauce is well combined and the cheese has melted, leave to simmer gently for a couple of mins, then add the fish. Continue to simmer for 3-4 mins.

Finely chop the parsley and set aside 2 tbsp. Stir the rest into the sauce. Spray an ovenproof dish with oil. Spoon the fish and sauce into the dish and season.

Mix the rest of the parsley with the couscous and sprinkle over the sauce. Sprinkle the cheese in top, then drizzle over the oil. Bake the crumble for about 10 mins until golden and bubbling. Serve.

Fish Pie Pancake Bake

I love anything with pancakes. I especially love putting them in a bake. This fish pie bake is perfect. I used a fish pie mix I found reduced at the supermarket, which had salmon, cod and smoked haddock in it and I added peas and leeks but you could add pretty much any veg you like.

I have definitely mastered white sauce! Now I get a luscious thick sauce rather than a rather runny one. I am so happy, small things!

Fish Pie Pancake Bake (from Fuss Free Flavours)
(Serves 6)

500ml milk
600g mixture of fish
30g butter
1 heaped dsp plain flour
handful chopped vegetables
1 heaped dsp finely chopped gherkins or capers
6 large pancakes

Preheat the oven to 190C.

Put the fish and the milk in a microwave proof bowl and microwave on high for 5-10 mins until the fish is cooked. Drain reserving the milk and put the fish on a plate.

Melt the butter in a large saucepan, add the flour and cook for a min stirring all the time. Reduce the heat and add the milk a little at a time, stirring to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.

Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers. Season to taste.

Put a bit of the fix mixture in the middle of each pancake and roll up, then place in an ovenproof dish. Top with any remaining fish mixture and sprinkle with a little finely grated cheese. Put into the oven and bake for 20–25 mins until piping hot and starting to turn golden.

Smoked Haddock Rarebit

This was really easy and quick to make too. I made it for dinner on Sunday whilst running around maniacally trying to get stuff ready for the week. I don't think I've ever made a proper rarebit before, so making a smoked haddock one was a bonus. I used smoked cod instead of haddock.

Smoked Haddock Rarebit (from WW Cook Smart Easy Everyday)
(Serves 2)
(10 WW ProPoints per serving)

2 200g smoked haddock fillets
400g frozen chopped spinach
75g Cheddar cheese, grated
2 tbsp low fat mayonnaise
1/2 tsp mustard powder
1 tsp Worcestershire sauce
few splashes of Tabasco
1/2 tsp grated nutmeg
salt and pepper

Put the haddock fillets into a microwave safe bowl and add 200ml water. Poach gently for about 5 mins until the fish is cooked, the flesh should be opaque and flake easily. Remove from the pan and set aside.

Meanwhile, cook the spinach according to the packet instructions. Drain well and when it is cool enough to handle, squeeze out any excess moisture. Divide between two individual, shallow, heatproof dishes. Season.

Remove the skin from the haddock and the lay one fillet in top of the spinach in each dish. Preheat the grill to medium.

Mix the cheese with the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and nutmeg. Spread this mixture over the fish fillets to cover them completely. Grill until browned and bubbling. Serve.

Smoked Haddock, Barley and Spinach Salad

This is an adapted recipe, it's supposed to be eaten hot but it tastes really good cold in a lunchbox as well. It takes a little bit of effort but it's worth it.

Smoked Haddock, Barley and Spinach Salad
(adapted from Grains, Seeds and Legumes by Molly Brown)
(Serves 6)

1 tbsp dijon mustard
100ml white wine vinegar
salt and pepper
1 tsp caster sugar
180ml extra virgin olive oil
75ml creme fraiche
220g pearl barley
2 tbsp oil
250g leeks, sliced
350g baby spinach leaves
1 kg smoked cod or haddock, cut into 6 portions

Make the dressing; put the mustard, vinegar, salt and pepper and sugar into a small bowl. Gradually add the extra-viring olive oil, whisking as you go. Stir in the creme fraiche and check for seasoning.

Cook the barley in boiling water until tender about 30 mins. Drain rinse in cold water, drain well and transfer to a bowl and stir in some salt and pepper.

Heat a tbsp of oil in a saucepan, add the leeks and cook until soft. Add to the barley and mix well.

Put the spinach in the bottom of a lunchbox and top with the barley mixture.

Heat the remaining oil in a large frying pan over a medium heat and add the fish to the pan. Cook for 2 mins until golden brown. Turn the flesh over, reduce the heat a little and cover the pan. Cook for about 5 mins or until the flesh is opaque. Take the pan off the heat. Leave to cool.

Break the fish into large chunks and place on top of the barley mixture. Pack the dressing separately and pour over and mix at lunchtime.

Smoked Haddock and Couscous Salad

This is a bit like a kedgeree but using couscous instead of rice. It can be eaten hot rather than cold but it shapes up really well in a lunch box. I used smoked cod rather than smoked haddock, which is not quite as powerful but still pretty good.

Couscous and Smoked Haddock Salad (from Salad Days - Good Housekeeping)
(Serves 4)

175g couscous
125g smoked haddock, flaked
50g cooked peas
1 tsp curry powder
2 spring onions, sliced
1 tbsp parsley, finely chopped
1 hard boiled egg, chopped
2 tsp lemon juice
salt and pepper

Cook the couscous according to the packet instructions.

Mix the couscous with the smoked haddock, peas, curry powder, spring onions, parsley and egg. Toss with the lemon juice and salt and pepper, then serve.

Fish Pie On The Rocks

I had a friend over for dinner a couple of weeks ago and I made fish pie. I thought I'd try something different and roast the potatoes rather than using mash. I have to say that although this is still tasty and different I definitely prefer mash. You could also add prawns to the pie, I didn't have any. I served it with a green salad and we had hot chocolate and macarons for pudding.

 

 

Fish Pie On The Rocks (adapted from Belleau Kitchen)

(Serves 4)

 

1kg baby new potatoes, cut into small cubes
cooking spray
2 sprigs rosemary
salt and pepper
2 packets fish pie mix
500ml milk
the milk from the fish made up to 1 pint with stock
2 tbsp flour

60g butter

1 tbsp Dijon mustard

handful of peas
2 tbsp chopped parsley
 

Pre-heat the oven to 180C.

Place the cubed potatoes onto a baking sheet, spray with cooking spray, and sprinkle over the rosemary, salt and pepper and roast for about 20 mins or until just beginning to colour.

Meanwhile, put the fish and milk into a microwave safe dish and cook in the microwave on high for 8 mins. Take out of the microwave and leave to cool. Once cool, remove the fish and flake it into large chunks. Use the milk to make up the stock for the white sauce.

Make the white sauce by melting the butter in a sauce pan.  Once melted, add the flour and stir with a wooden spoon until it is smooth. Place the pan back on a gentle heat and add a splash of the milk and stock mix, stirring all the time as it thickens. Continue to add the stock a little at a time and stir until the sauce thickens, there should be no lumps. Once all the stock is gone stir in the mustard and let the sauce bubble away on a very low heat for five mins or so.

Add the fish, peas and parsley to the white sauce, season and pour into a dish. Spread the roasted potatoes over the fish mixture and bake in the oven for about 15 mins or until the potatoes are golden.

Smoked Haddock Gratin

This was a really tasty, lovely and creamy and I love the taste of the smoked fish, with the juiciness of the tomatoes.

Smoked Haddock Gratin (from BBC Good Food)
(Serves 4)

500g spinach

butter, for greasing

2 large smoked haddock fillets, skinned and cut into 4 portions

12 cherry tomatoes

200ml half fat crème fraîche

juice ½ lemon

100g cheddar cheese, grated

2 spring onions, sliced

small grating nutmeg

handful dried breadcrumbs

Preheat the oven to 180C.

Place the spinach in a large colander in the sink and carefully pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible.

Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.

Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach.

Scatter the breadcrumbs over the top and bake for 30 mins until bubbling and golden. Serve.

Smoked Haddock and Leek Gratin

At the beginning of the school holidays I went with a group of Year 11 and Sixth Formers on a French exchange just outside Paris. I had a fantastic week, ate lots of delicious food both in teachers homes and also in restaurants. I had a raclette; cold meats, boiled potatoes with raclette melted in a special machine over the top. I also had a delicious pineapple chocolate fondant cake as pudding one night, homemade by one of the English teachers.

We went into Paris for a couple of days with the girls and visited some of the touristy sights and I brought back lots of smelly French cheese! This gratin is what I had the night before I left for Paris using up what was left in the fridge.

Smoked Haddock and Leek Gratin (from Ocado)
(Serves 4)

4 smoked haddock fillets
300ml milk
50g butter
3 large leeks, finely sliced
2 tbsp flour
100g bread, chopped into small cubes
75g cheddar cheese, grated

Preheat the oven to 190C.
               
Place the haddock in a pan along with the milk. Bring to the boil, then turn off the heat and cover with a lid. Leave covered for 10 minutes.

Melt the butter in a large frying pan and add the leeks. Cook stirring frequently until softened and reduced. Sprinkle over the flour and stir. Cook for 1 min. Add the milk from the fish and stir to mix thoroughly.

Remove the skin from the fish and flake the fish into the leek mixture, season and cook, stirring, until the mixture thickens. Remove from the heat.

Mix the cheese and bread together

Spoon the fish mixture into a large shallow ovenproof dish, sprinkle over the bread and cheese and then bake for 20 mins or until golden. Serve.

Fish Pie

I love fish pie, it reminds me of childhood and being at home as it's what my Mum always makes when there's going to be a crowd and her fish pie is delicious. When I asked her for the recipe she said she just does it by feel, she's been making it so long! So I kind of created one of my own using measurements for the bechamel sauce from a macaroni cheese recipe I was making at the same time!

Fish Pie is one of those warming dishes and definitely what I need with this nip in the air at the moment. It's also such a versatile dish, you can use any fish, but the smokiness of the smoked haddock just adds a little something extra, you could also leave out the mustard or use a different type. I threw in some extra veg (cabbage and leek) to the fish bechamel mixture but it's just as good without it. I also added in the spinach to the mash. I do like my veggies!

Fish Pie
(Serves 2)

200g potatoes, peeled
butter
milk
50g spinach, wilted

350ml milk
25g butter
25g plain flour
1 tsp wholegrain mustard
1 tbsp parsley, chopped
1 salmon fillet, cut into chunks
1 smoked haddock fillet, cut into chunks
80g cooked king prawns

Preheat the oven to 180C.

Cut the potatoes into chunks and place in a pan of water, bring the pan to the boil and cook the potatoes for 15-20 mins until soft. Drain and return to the pan. Mash the potatoes with some butter and a little milk. Stir through the spinach.

Meanwhile, melt the butter in a saucepan and stir in the flour, cook for a minute to cook out the flour and then add the milk  a bit at a time and stir, turn the heat up and stir all the time until the sauce has thickened. Stir in the mustard and parsley and add in the fish.

Transfer to a baking dish and cover with the mash.

Bake in the oven for 30 mins or until the top is golden.

Smoked Haddock and Spinach Risotto

This was kind of bland, maybe some herbs or something would have made it a bit more interesting but the smoked haddock was really delicious in it, I guess it was delicate in flavour and I'm more of a fan of big bold flavours.

Smoked Haddock and Spinach Risotto (adapted from Leiths Simple Cookery)
(Serves 2)

(12 WW ProPoints per serving)

170g smoked haddock, skinned and cut into chunks
170g baby spinach
1 onion, chopped
1 garlic clove, chopped
120g risotto rice
small glass white wine
400ml fish or veg stock
salt and pepper
30g Parmesan, grated

Preheat the oven to 200C.

Heat a heavy pan and then spray with cooking spray, add the onion and garlic and cook until soft and translucent. Stir in the rice and cook for a couple of minutes.

Add the wine and stir until evaporated. Add the stock until it just covers the rice and bring to the boil.

Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. For the last five minutes of cooking add the smoked haddock.

Take the risotto out of the oven and then stir in the spinach until it wilts and then add the Parmesan. Serve with come grated Parmesan on top.

Smoked Haddock and Sweet Potato Pie

I am loving sweet potato at the moment and I bought a load of smoked haddock when it was on offer so when I found this fish pie recipe I had to make it. It's so simple yet so tasty. You could add pretty much any veg instead of spinach, leeks would work well I think. I served it with a large green salad.

Smoked Haddock and Sweet Potato Pie (adapted from The Ultimate Philadelphia Cookbook)
(Serves 4)
(11 WW ProPoints per serving)

 1kg sweet potatoes, peeled and cut into 3 cm cubes
120g soft cheese with garlic and herbs
300g undyed smoked haddock
300g haddock loin
100g spinach
2 tbsp milk
1 tsp old bay seasoning

Preheat the oven to 190C. In a large saucepan cover the potatoes with water, bring to the boil and cook for about 10 mins or until soft. Drain well mash with 20g of the soft cheese. Set aside

Place the fish in a steamer and steam for 8-10 mins or until just cooked, add the spinach to wilt for the last couple of minutes.. Remove the skin and any bones, flake the fish and place in a large ovenproof dish.

Combine the remaining soft cheese and milk and spoon over the fish. Sprinkled with the Old Bay Seasoning and top with the mash sweet potato and bake for 20 mins until the sauce is bubbling around the edges of the dish and the potato is browned.

Smoked Haddock and New Potatoes in a Mustard Sauce

Give me smoked fish, mustard, herbs and a creamy sauce and I'm happy. This was delicious, really satisfying on a very chilly day. I served it with green veg and my last sweetcorn from the garden.

Smoked Haddock and New Potatoes in a Mustard Sauce
(from WeightWatchers Cook Smart Simply Suppers)
(Serves 2)
(5 WW ProPoints per serving)

200g new potatoes, halved
200g smoked haddock
cooking spray
4 leeks, sliced finely
2 tsp wholegrain mustard
200g virtually fat free fromage frais
small bunch of tarragon or parsley, chopped
salt and pepper

Preheat the grill to hot and line the grill pan with foil. Bring a large pan of water to the boil, add the potatoes and cook for 15-20mins until tender. Drain.

Place the haddock fillet skin side down on the grill pan and grill for 5-10 mins until opaque and cooked through.

Meanwhile, heat a large, lidded pan and spray with the cooking spray. Stir fry the leeks for a few mins and then add a couple of tbsp water. Cover and leave to cook on a low heat for 5 mins or until softened.

Add all the other ingredients to the leeks, including the cooked potatoes. Flake in the cooked haddock, removing the skin first and gently fold together. Check the seasoning and heat through, then serve.

Smoked Haddock Fish Cakes

I am on half term this week and next week and I'm enjoying the break from work! The kitchen is finally all in, I'm just waiting for the floor, which comes next week, the door and the painting. It looks really good, the tiling is beautiful and I have under cupboard lighting! I promise to post before and after pictures when it's all completely finished. I am so happy with the kitchen so far and my new oven is brilliant! I've used it everyday since the main building work was finished, its so nice to have the oven back after almost 7 months!

This is another of my summer dishes, beautiful fishcakes. They were lovely with a nice fresh salad from the garden. The original recipe does not include sweetcorn but I had a craving for them so added some in and it added a really nice element to the dish.



Smoked Haddock Fish Cakes (adapted from Good Food Magazine January 2003)
(Serves 4)

100g white breadcrumbs
2 eggs
450g potatoes, peeled
450g smoked haddock
1 small tin sweetcorn
1 lemon, grated zest
2 tbsp chopped fresh parsley
flour, for dusting
3 tbsp vegetable oil, for frying

Preheat the oven to 150C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.

At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.

While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.

Shell the egg and chop it. Carefully mix with the potato, fish, sweetcorn, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.

Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.

Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve

New Potato and Smoked Haddock Crush

I seem to have a lot of smoked fish in my freezer at the moment and I am coming up with different ways to use it rather than just making kedgeree. I came across this recipe in Good Food and it looked simple enough to make on a work day evening and tasty as well. It was and very easy and quick to make. I used parsley instead of chives but it worked just as well.



New Potato and Smoked Haddock Crush (adapted from Good Food Magazine May 2007)
(Serves 4)

500g new potatoes, scrubbed if muddy
6 garlic cloves, peeled, but left whole
300g undyed smoked haddock, skinned
full-fat milk
4 tbsp olive oil
small bunch chives, finely chopped

Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.

While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well - you should have a loose, rich mash. Taste for seasoning. Stir in the chives and serve.

Creamy Smoked Haddock and Saffron Kedgeree

This is kind of a posher version of a simple kedgeree, using saffron and double cream. It's still really easy to make just a bit creamier than the traditional dish and still just as delicious.

Creamy Smoked Haddock and Saffron Kedgeree (from Good Food Magazine December 2009)

(Serves 6)

300g basmati rice
50g butter
3 hard-boiled eggs, shelled and halved
200ml double cream
500g naturally smoked haddock, skin removed
100ml white wine
1tsp cayenne pepper
pinch saffron strands
1 tbsp mild curry powder
freshly grated nutmeg
small handful flat-leaf parsley , chopped
1 lemon, cut into wedges, to serve

Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.

Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl - removing any bones as you find them. Scrape in the cream and gently mix together once more.

Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

Smoked Haddock and Sweetcorn Chowder

I had several bowls of calm chowder when I was in Boston back in April, but clams are difficult to get here unless they're in a tin and they are really salty, so when I came across this recipe for smoked haddock chowder, I knew I had to try it. I love the comforting nature of this soup, it's creamy and filling with the potatoes and also packed full of veg. What could be better?



Smoked Haddock Chowder (from Good Food Magazine January 2005)
(Serves 4)

450g undyed smoked haddock fillet, skinned
1 bay leaf
850ml milk
25g butter
1 onion, finely chopped
1 tbsp plain flour
1 garlic clove, crushed
100g french beans, chopped into 2in pieces
125ml dry sherry
pinch of paprika
225g floury potatoes, peeled and diced
100g frozen or canned sweetcorn kernels

Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.

Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and green beans and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.

Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

Mild Potato Curry topped with Smoked Haddock and Poached Egg

I seem to have an awful lot of smoked haddock in the freezer. I'm not quite sure where it's come from but I'm slowly trying out new recipes using it. This is one that has sat in my recipe folder for ages and I finally got around to trying it. It was much less filling that champ with smoked haddock and a poached egg, which I often find difficult to finish, and the potatoes had a lovely mild spiciness that complimented the smoked haddock.


Mild potato curry topped with smoked haddock and poached egg
(Serves 4)

For the potato curry
350g/12oz waxy potatoes, peeled and cut into 1cm/½in dice
2 tbsp sunflower oil
1/2 tsp yellow mustard seeds
1/4 tsp turmeric powder
salt and freshly ground black pepper
100g onions, chopped, finely
2 tomatoes, peeled and chopped
1 tsp coriander, chopped roughly
4 x 100g pieces of undyed smoked haddock fillet

For the topping
2 tsp white wine vinegar
4 eggs

For the potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain.

Meanwhile, heat the oil in a pan, add the mustard seeds and, when they begin to pop, add the turmeric and onions. Fry for 5 minutes or until the onions are soft and lightly browned. Add the potatoes and some salt and pepper and fry for 1-2 minutes. Add the tomatoes and cook for 1 minute. Stir in the coriander, set aside and keep warm.

Bring about 5cm/2in of water to the boil in a shallow pan. Add the pieces of smoked haddock, bring back to a simmer and poach for 4 minutes. Lift out with a slotted spoon, cover and keep warm.

Discard the fish poaching liquor, pour another 5cm/2in of water into the pan and bring to a very gentle simmer. The water should be just trembling and there should be a few bubbles rising up from the bottom of the pan. Add the vinegar, break in the eggs and poach for 3 minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.

To serve, spoon the potato curry into the centre of 4 warmed plates. Remove the skin from each piece of haddock and put it on top of the potatoes. Put a poached egg on top of the fish and serve.

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.